Skip to main content
Side

Mint Chutney I

A chutney made with onion, sultanas, vinegar, water, spices, and mint.

From the Recipes Wiki (Fandom) · 9 ingredients
Jump to recipe ↓

Why it works: Coriander and mint work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 940 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mint Chutney I

Ingredients

Directions

Make the chutney

  1. Sauté the onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden.

  2. Stir in the sultanas, wine vinegar, water, red pepper flakes, coriander, and salt, then simmer 2 minutes.

Cool and serve

  1. Transfer to a bowl and cool completely.

  2. Stir in mint just before serving.

Nutrition, whole recipe (rough)

174Calories
2 gProtein
14 gFat
11 gCarbs

Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Chili1 tsp (2.7g)8
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0
Coriandernot in our table0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coriander + minttop 5% of all pairs
    Smell alikemoderate
    Cooked together940 recipes

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

  2. Pepper + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  3. Olive + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together6,615 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + minttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,372 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Onion
Softens and sweetens as it cooks, forming the base of the chutney's flavour.
Sultanas
Add sweetness and chewy body that balances the sharpness of the vinegar.
White wine vinegar
Provides acidity that brightens the chutney and balances the sweetness of the sultanas.
Fresh mint
Adds fresh, aromatic flavour that is best kept raw and added at the end.

The step that matters

Cool completely before adding the mint. Heat dulls the bright, volatile aromatics of fresh mint, so letting the chutney cool fully before stirring in the herb keeps its flavour fresh and green-tasting.

Swap the mint

How well each one fits the dish's main ingredients (onion, olive, white wine, vinegar, pepper, coriander):

  1. Garlicfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Mintthe original

Fit is the average pairing score against onion, olive, white wine, vinegar, pepper, coriander. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Onion PuddingOnion Pudding9 recipesEggplant CakesEggplant Cakes34 recipesEscalloped Tomatoes (Scalloped Tomatoes)Escalloped Tomatoes (Scalloped Tomatoes)25 recipesParsnip CroquettesParsnip Croquettes12 recipes