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Delhi Chutney

A tangy mango chutney from Delhi made with vinegar, jaggery, mustard seeds, garlic, raisins, ginger, and chillies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Delhi Chutney

Ingredients

Directions

Prepare the mangoes

  1. Peel and slice the mangoes thinly.

  2. Boil the mango slices in a bottle of vinegar until smooth.

Make the syrup

  1. In another bottle of vinegar, boil the jaggery and coarse sea salt until dissolved.

  2. Mix the mango mixture with the jaggery and salt mixture.

Combine and store

  1. Clean and pound the mustard seeds, garlic, raisins, green ginger, and dry chillies.

  2. Combine all ingredients and add four bottles of vinegar.

  3. Store the mixture in a jar.

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

    Shared aroma: linalool (floral, citrus).

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

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

  4. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,456 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 tartness of the chutney as they soften when boiled.
Jaggery
Adds sweetness and a deep, caramel-like flavour that balances the vinegar.
Vinegar
Acts as the preserving liquid and adds sharp acidity to the chutney.
Mustard seeds
Contribute a pungent, sharp flavour when crushed into the chutney.
Garlic
Adds pungent aroma and savoury depth to the chutney.
Dry chillies
Add heat and pungency to the chutney.

Swap the raisin

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

  1. Limefits better
  2. Avocadofits better
  3. Cherryfits better
  4. Raisinthe original

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