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Dessert

Sweet Mango Chutnee

A preserved mango chutney flavored with tamarind, vinegar, sugar, spices, ginger, raisins, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sweet Mango Chutnee

Ingredients

Directions

Prepare the mangoes

  1. Peel and slice the mangoes, then steep them in salt for 36 hours.

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

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

Cook 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 and mixing continuously until absorbed.

Bottle

  1. Bottle and cork the chutney when 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 their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

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

  4. Tamarind + cinnamontop 2% of all pairs
    Smell alikestrong
    Cooked together98 recipes

    Shared aroma: cinnamyl acetate (sweet aromatic, cinnamon).

  5. Mango + tamarindtop 2% of all pairs
    Smell alikestrong
    Cooked 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
Provide the main body and fruity bulk of the chutney as they soften when cooked.
Tamarinds
Add sourness that balances the sweetness of the sugar.
Vinegar
Adds acidity that sharpens flavour and helps keep the chutney preserved.
Sugar
Adds sweetness and, as the mixture cooks down, helps it become thick and glossy.
Raisins
Add sweetness and a chewy texture to the finished chutney.
Ginger
Adds a warm, spicy aroma and a bit of heat to the chutney.

The step that matters

Simmering while adding the syrup. Pouring the syrup in gradually lets the sugar and fruit thicken as water evaporates. Adding it all at once or stopping early leaves the chutney watery, while cooking too long can scorch the sugar on the base of the pan.

Swap the mango

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

  1. Limefits better
  2. Figfits better
  3. Lemonfits better
  4. Mangothe original

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