Podi and Chutneys are an integral accompaniment or side dish while serving Indian food. Podi and Chutneys can be used as a spread and chutneys can be used as a dipping sauce. India is home for many different types of podi and chutneys; the podi and chutneys vary in taste and texture from region to region. Most podi and chutneys are made from pureeing or grinding of a mixture of different greens and vegetables. Non vegetarian powdered chutneys are gaining popularity amongst those who eat meat. Some of the common types of podi and chutneys available are bitter gourd chutney (karela), coconut (thengai) podi, coriander chutney, curry leaves podi, flax seed chutney, garlic chutney, horse gram chutney, idly podi, methi chutney, mixed fruit chutney, drumstick leaves podi, niger seeds chutney, pani poori chutney, peanut chutney, pudina chutney, red chilli chutney, roasted gram (parupu) chutney, sesame seeds chutney, tamarind chutney, tomato chutney and wood apple chutney. Among the non vegetarian chutneys and podi, prawn chutney, mutton chutney and fish chutney are popular.