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Preserve

Tomato Chutney

A spiced chutney made from peeled tomatoes, brown sugar, vinegar, sultanas, sliced onions, mustard, ginger, salt and cayenne.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Chutney

Ingredients

Directions

  1. Boil gently, stirring occasionally.

Nutrition, whole recipe (rough)

58Calories
2 gProtein
1 gFat
12 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Cayenne1 tsp (1.8g)6
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Salt1 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.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,456 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Vinegar
Adds acidity that sharpens the flavour of the chutney.
Onions
Soften as they cook, adding body and mild sweetness to the chutney.
Ginger
Adds warm, aromatic spice to the chutney.
Mustard
Adds sharp, pungent heat to the chutney.

Swap the ginger

How well each one fits the dish's main ingredients (vinegar, mustard, onion):

  1. Capersfits better
  2. Garlicfits better
  3. Tarragonfits better
  4. Gingerthe original

Fit is the average pairing score against vinegar, mustard, onion. 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.

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