Name: Sindhi Raitha
Ingredients: 100 g curd (thick plain "natural" yogurt ); 50 g finely- chopped onion; 2–3 pieces green chiles , finely chopped; 5–10 pieces chopped tomatoes; 2 pinches amchoor (dry mango powder); Salt to taste

Why it works: Tomato and mango match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 225 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Sindhi Raitha

Ingredients

100 g curd (thick plain "natural" yogurt )
50 g finely- chopped onion
2–3 pieces green chiles , finely chopped
5–10 pieces chopped tomatoes
2 pinches amchoor (dry mango powder)
Salt to taste

Directions

Combine all ingredients together.
Serve cool.

Nutrition, whole recipe (rough)

265Calories

21 gProtein

2 gFat

46 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Yogurt	170g plain Greek	100
Mango	1 cup diced (165g)	99
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Salt	1 tsp (6g)	0

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 Wikibooks Cookbook.

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.

Tomato + mangotop 6% of all pairs

Smell alikestrong

Cooked together225 recipes

Shared aroma: beta-damascenone (apple, rose).
Onion + tomatotop 8% of all pairs

Smell alikemoderate

Cooked together20,633 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Yogurt + mangotop 11% of all pairs

Smell alikemoderate

Cooked together175 recipes

Shared aroma: 2-octenal (fatty, green).
Onion + mangotop 13% of all pairs

Smell alikemoderate

Cooked together682 recipes

Shared aroma: furaneol (caramel, strawberry).
Yogurt + tomatotop 13% of all pairs

Smell alikemoderate

Cooked together1,760 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

Curd: Provides creamy body and a tangy base for the raita.
Onion: Adds sharp, pungent flavour that mellows slightly in the cool yogurt.
Green chiles: Add heat and fresh, sharp aroma.
Tomatoes: Add juiciness and a mild acidic freshness.
Amchoor: Adds sourness from dried mango powder, brightening the yogurt.