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Sauce

Hyderabad Sauce

A vinegar-based sauce with ginger, raisins, garlic, and red chillies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ginger and garlic are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,402 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hyderabad Sauce

Ingredients

Directions

Make the sauce

  1. Grind the chillies, ginger, garlic, and raisins in ½ cup of vinegar.

  2. Add the remaining vinegar, sugar, and salt to taste, and mix well.

  3. Boil the mixture and strain it.

Bottle

  1. Bottle the sauce when it is cold.

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.

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. Ginger + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

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

  2. Ginger + raisintop 11% of all pairs
    Smell alikemoderate
    Cooked together1,242 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Vinegar + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

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

What each ingredient does

Vinegar
Provides the acidity that gives the sauce its sharp, tangy character and helps preserve it.
Dry red chillies
Supply heat and pungent flavour to the sauce.
Sugar
Balances the sharpness of the vinegar with sweetness.
Fresh green ginger
Adds a fresh, aromatic, peppery flavour.
Garlic
Contributes pungent aroma and savoury depth.

The step that matters

Boil the mixture and strain it. Boiling softens and extracts flavour from the ground solids and helps reduce microbial activity before bottling. Straining removes fibrous ginger and raisin pieces so the sauce stays smooth and clear.

Swap the raisin

How well each one fits the dish's main ingredients (vinegar, ginger, garlic, sugar):

  1. Limefits better
  2. Lemonfits better
  3. Cherryfits better
  4. Raisinthe original

Fit is the average pairing score against vinegar, ginger, garlic, sugar. 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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