Grilled Hispi with Chilli Garlic Chutney

Use the same weight, shred or chop as the recipe says. Cooking time and texture are essentially the same.

Use the same weight, shred as usual. It cooks similarly but bleeds colour into the dish and is slightly firmer; add 2–3 minutes more if needed.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use the same weight and stir in 1 crushed garlic clove per 2 tbsp. It is looser and fresher than chutney.

Use the same weight plus 1/4 tsp garlic paste per tbsp. Add salt and a little vinegar to mimic chutney.

Use half the weight, chopped. It is saltier and oilier, so reduce added salt and oil.

Dry-roast raw peanuts until spotted and fragrant; use the same weight.

Roast and rub off skins; use the same weight.

Use the same weight for a milder crunch; less earthy, so adjust salt.

Use the same weight; stir in 1 teaspoon toasted sesame seed per 100 g and a pinch of salt.

Use the same weight; stir in toasted sesame seed and salt as above.

Use about 5 g tahini per 100 g plain yoghurt; stir well, as it adds sesame flavour without seeds.