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Indian

Chatni of Pumpkin

From an old cookbook · modernised transcription
From a historical cookbook · 9 ingredients
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Why it works: Pumpkin and mustard match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and 152 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

The recipe

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pumpkin + mustardtop 10% of all pairs
    Aroma overlapstrong
    Mentioned together152 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Tamarind + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together149 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Tamarind + raisintop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together36 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Tamarind + sugartop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together362 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Raisin + sugartop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,480 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the raisin

How well each one fits the dish's main ingredients (tamarind, pumpkin, mustard, sugar):

  1. Mangobetter flavor fit
  2. Coconutbetter flavor fit
  3. Cherrybetter flavor fit
  4. Raisinthe original

Fit is the average pairing score against tamarind, pumpkin, mustard, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).