Translations:Kashmiri cuisine/77/en

• Zamut Dodh, plain homemade yoghurt.
• Muj Chetein, translates to radish in yoghurt. A unique blend of grated radish and yoghurt, seasoned with a pinch of roasted cumin. The Kashmiri version of the quintessential raita.
• Doon muj chetein, walnut-radish raita.
• Zeresht Chetein, Barberry.
• Anardan Chetein, prepared with dried pomegranate seeds (called anardana) along with coriander and mint leaves.
• Zirish Chetein. Blackcurrants.
• Aelchi Chetein, sour cherries with a bit of salt.
• Gordoul Chetein, sour plum chutney.
• Pudna Chetein/Buran, a light chutney made out of green chillies and fresh mint.
• Ruwangun Chetein, tomatoes sautéed with green chillies and oil, until most of their juices evaporate.
• Ruwangun Haech Chetein, sun-dried tomato chutney.
• Martswangun Chetein, green chilli chutney ground in a mortar.
• Rohani Chetin, garlic chutney with red chilies.
• Kishmish Chetein, condimented sauce of raisins.
• Chounth Ta Danival Chetein, apple and coriander chutney.
• Aloo Bukhar Chetein, made with fresh plums, onions, sugar, lime juice and spices.
• Muj Chetein (variation), sautéed grated radish in mustard oil.
• Buzith Nadir Chetein, roasted lotus stem chutney.
• Buza/Foata Vangan, roasted/boiled and mashed brinjals mixed with curd.
• Dodh Al/Al Raita, bottle Gourd in yoghurt.