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Gammon with Spiced Rhubarb Chutney

This chutney will keep for weeks in a sterilised airtight jar and would be a welcome addition to a ploughman's lunch. Reheat it gently to serve with the gammon.

By bbcfood · From Open Recipes · 13 ingredients
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Why it works: Rhubarb and thyme work together. They rank in the top 11% of all ingredient pairs, and 16 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 2
Prep30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

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. Rhubarb + thymetop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together16 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Tomato + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,370 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Tomato + red winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together806 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 onion

How well each one fits the dish's main ingredients (rhubarb, sugar, garlic, tomato, thyme, red wine, vinegar):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Broccolibetter flavor fit
  4. Onionthe original

Fit is the average pairing score against rhubarb, sugar, garlic, tomato, thyme, red wine, vinegar. 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).