Imli Ki Chutney

Use equal weight, pitted and finely chopped. Lends a deeper, slightly more tart sweetness to curries and rice dishes.

Use equal weight. Fry lightly in ghee until golden; substitutes the burst of sweetness with a rich, buttery crunch.

Use 30% of the weight, finely grated. Dissolve straight into the sauce to match the intended sweetness, though without the fruity chew.

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 the same weight; peel and slice. Less sweet, so add a little sugar if the dish needs it, and cook a few minutes longer.

Use the same weight, mashed; sweeter and more fragrant, best for desserts or sweet drinks.

Use the same weight and reduce any added sugar; gives a soft, pouring texture rather than slices.

Use 120–150% of the weight and strain; pulp is less concentrated, so simmer a little longer to thicken.

Use 150–200% of the weight and reduce gently; extract is already diluted.

Use 60–70% of the weight with a pinch of jaggery; sharper, so add near the end off the heat.

Use 80% of the weight. Granulated sugar is sweeter by weight, but gives a cleaner, one-dimensional sweetness that lacks jaggery's caramel, molasses depth.

Soak and blend into a paste; use 100% to 120% of the weight. Adds rich, natural, fruity sweetness with complex, dark molasses notes that thicken the gravy.

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.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.