Hari Pudine Ki Chutney

Use the same weight; peel and grate or slice. It gives the same sourness and texture.

Use the same weight; peel and prepare as the recipe says. Check sourness before adding extra lime.

For sourness only, use about 1–2 tsp (3–6 g) for 100 g mango and add with the spices. It gives no texture.

Use the same weight; identical herb, just the plural listing.

Use 25% of the fresh weight, about 1 g dried for 4 g fresh; crush between fingers. Flavour is stronger and slightly hay-like.

Use the same weight; it gives a fresh green note but not true mint flavour.

Use the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Grind to the same weight; gives the closest texture and colour.

Grind to the same weight; skins darken the mixture and add a slight bitterness.

Grind to the same weight; softer and sweeter, good for thickening but less almond flavour.

Use the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

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.