Skip to main content
Dessert

Mangoe Chutney

A preserved mango chutney made with mangoes, sugar, salt, garlic, raisins, ginger, chilies, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Mango and ginger work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 280 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Mangoe Chutney

Ingredients

Directions

Prepare the mangoes

  1. Peel and slice the mangoes into thin slices.

  2. Mince the mangoes finely.

Make the chutney

  1. In a pot, combine the mangoes, sugar, and salt.

  2. Add garlic, raisins, green ginger, and ground chillies. Mix well.

  3. Add enough vinegar to moisten the mixture.

Store and ripen

  1. Transfer to a jar or bottle. Cork it tightly.

  2. Place in the sun for two weeks. Stir 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. Mango + gingertop 5% of all pairs
    Smell alikemoderate
    Cooked together280 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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

  3. Raisin + gingertop 11% of all pairs
    Smell alikemoderate
    Cooked together1,242 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Garlic + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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 tart flavour of the chutney.
Sugar
Adds sweetness and helps preserve the chutney as it ripens.
Salt
Seasons the mixture and helps preserve it against spoilage.
Garlic
Adds pungent aroma and savoury depth to the chutney.
Dried chillies
Add heat and pungency to the chutney.
Vinegar
Adds acidity and moisture, helping the chutney keep and develop flavour.

The step that matters

Cork it tightly. A tight seal keeps air and wild microbes out during the weeks of standing in the sun. Air exposure invites mould and fermentation spoilage, while vinegar, salt and sugar work to preserve the chutney inside a sealed container.

Swap the raisin

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

  1. Limefits better
  2. Pineapplefits better
  3. Plumfits better
  4. Raisinthe original

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

You might also like

Ginger CookiesGinger Cookies213 recipesGinger CakeGinger Cake93 recipesSoft Ginger BreadSoft Ginger Bread85 recipesSoft Ginger CakeSoft Ginger Cake56 recipes