Name: Kashmsr© Chutney
Ingredients: ¼ pound mustard seed; ¼ pound stoned raisins; ¼ pound chillies; ¼ pound coarse sea salt (formerly 'bay salt'); ½ pound green ginger; ½ pound garlic; 1 pound moist sugar; 2 quarts vinegar

Why it works: Mustard and garlic match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,053 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Kashmsr© Chutney

Ingredients

Directions

Grind the mustard seed, raisins, chillies, salt, green ginger, and garlic to a paste.
Dissolve the sugar in the vinegar.
Mix the paste with the vinegar and sugar mixture.
Bottle the chutney and keep it in the sun for three weeks before using.

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.

Mustard + garlictop 6% of all pairs

Smell alikestrong

Cooked together4,053 recipes

Shared aroma: linalool (floral, citrus).
Ginger + garlictop 6% of all pairs

Smell alikemoderate

Cooked together6,402 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Mustard + vinegartop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Mustard + gingertop 10% of all pairs

Smell alikemoderate

Cooked together2,456 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Raisin + gingertop 11% of all pairs

Smell alikemoderate

Cooked together1,242 recipes

Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mustard seed: Adds a sharp, pungent bite once ground into the paste.
Garlic: Adds pungent aroma and savoury depth to the paste.
Green ginger: Adds fresh, peppery aroma and warmth to the paste.
Vinegar: Provides acidity that preserves the chutney and balances the sweetness.
Moist sugar: Adds sweetness and helps balance the sharp acidity of the vinegar.
Raisins: Add sweetness and a soft, sticky body to the paste.

Swap the raisin

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

Limefits better
Lemonfits better
Cherryfits better
Raisinthe original

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