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Dessert

Sweet Mango Chutnee

A sweet and tangy mango chutney made with mangoes, tamarind, sugar, vinegar, spices, salt, ginger, raisins, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Tamarind and nutmeg share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 19 recipes mention both. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

The recipe

Ingredients

Directions

Prepare the mangoes

  1. Peel the mangoes and cut them into fine slices.

  2. Steep the mango slices in salt for 36 hours.

  3. Drain the salt water and boil the mangoes in 3 quarts of vinegar.

  4. Once cool, transfer the mangoes to a preserving pan.

Make the chutney

  1. Mix in all the condiments and other ingredients.

  2. Allow the mixture to simmer for 30 minutes, gradually pouring in the syrup while mixing continuously.

Bottle

  1. Bottle and cork the chutney when it is perfectly 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 aroma chemistry they share, and how many recipes mention both.

  1. Tamarind + nutmegtop 7% of all pairs
    Aroma overlapstrong
    Mentioned together19 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Cinnamon + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  4. Cinnamon + raisintop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mango + tamarindtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Green mangoes
Form the bulk of the chutney and break down into a soft, spreadable texture.
Tamarinds
Add sourness that balances the sweetness of the sugar.
Sugar
Adds sweetness and helps preserve the chutney by binding water.
Vinegar
Provides acidity that flavours the chutney and helps preserve it.
Raisins
Add sweetness and a chewy texture to the finished chutney.
Sliced ginger
Adds a warm, pungent aroma and a gentle heat.

The step that matters

Bottle only when perfectly cold. Sealing the chutney while it is still warm traps steam and moisture inside the jar, which can cause condensation and spoilage. Waiting until it is fully cold keeps the seal safe and the texture stable.

Flavor stand-ins for the raisin

How well each one fits the dish's main ingredients (mango, tamarind, sugar, vinegar, cinnamon, ginger, nutmeg):

  1. Limebetter flavor fit
  2. Orangebetter flavor fit
  3. Applebetter flavor fit
  4. Raisinthe original

Fit is the average pairing score against mango, tamarind, sugar, vinegar, cinnamon, ginger, nutmeg. 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).

“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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