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Dessert

Mangoe Chutney

A preserved mango chutney with vinegar, sugar, salt, garlic, chilies, tamarind, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Mangoe Chutney

Ingredients

Directions

Prepare

  1. Peel and slice the mangoes into thin pieces.

  2. In a pot, combine the mangoes with vinegar, sugar, and salt; boil for a few minutes.

  3. In a separate bowl, mix garlic, dried chillies, tamarind juice, minced garlic, onion, kootmere leaves, and green chillies.

  4. Add this mixture to the mango pot and stir well.

Jar and sun-ripen

  1. Transfer the chutney to a jar, cork it tightly, and place it in the sun for a fortnight, stirring occasionally.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Mango + tamarindtop 2% of all pairs
    Smell alikestrong
    Cooked together27 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tamarind + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together145 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Garlic + tamarindtop 8% of all pairs
    Smell alikestrong
    Cooked together395 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Mango + clovetop 9% of all pairs
    Smell alikestrong
    Cooked together124 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Green mangoes
Provide the tart, firm fruit base that gives the chutney its body and sharp flavour.
Vinegar
Adds acidity that sharpens flavour and helps preserve the chutney.
Sugar
Balances the sourness and adds sweetness to the chutney.
Salt
Seasons the chutney and helps preserve it.
Dried chillies
Add heat and pungent flavour to the chutney.
Garlic
Adds pungent aroma and savoury depth.

The step that matters

Sealing the jar and sun-ripening for a fortnight. A tightly corked jar keeps air and contaminants out while the acidic, salty, sugary mixture matures over time. Stirring occasionally helps distribute the flavours evenly during this slow ageing.

Swap the onion

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

  1. Capsicumfits better
  2. Mustardfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against mango, vinegar, sugar, garlic, tamarind, clove. 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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