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Melon Mangoes

A pickled melon preserved in vinegar with mustard seeds, garlic, pepper, salt, ginger, mustard flour, and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Melon Mangoes

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Melon Mangoes

Ingredients

Directions

Prepare the melon

  1. Cut a small square piece out of one side of the melon and remove the seeds.

  2. Mix the seeds with mustard seeds and shredded garlic, then stuff the mixture back into the melon.

  3. Replace the square piece and bind it with a small piece of thread.

Pickle

  1. Boil the vinegar with pepper, salt, and ginger for four consecutive days, pouring it over the melon each day.

  2. On the last day, add mustard flour and grated horseradish to the boiling vinegar.

  3. Ensure the melon is well covered with vinegar to prevent spoilage.

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.

Photo for illustrative purposes only · Contact us to use it

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. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

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

  5. Melon + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together342 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Melon
Serves as the vessel that absorbs the vinegar and carries the stuffing flavours.
Vinegar
Acidity preserves the melon and gives the pickle its sharp, tangy taste.
Mustard seeds
Add pungent heat and a sharp, mustardy flavour to the stuffing.
Garlic
Adds aromatic pungency to the stuffing as it infuses the melon.
Horseradish
Contributes sharp, pungent heat that mellows as the pickle sits.
Mustard flour
Adds pungency and a sharp mustard note to the pickling liquid.

The step that matters

Keep the melon fully submerged in vinegar. Vinegar's acidity is what preserves the melon. Any part left exposed to air can spoil, so the melon must stay covered for the whole pickling period.

Swap the melon

How well each one fits the dish's main ingredients (mustard, clove, garlic, vinegar, pepper, ginger, flour):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Melonthe original

Fit is the average pairing score against mustard, clove, garlic, vinegar, pepper, ginger, flour. 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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