Moongphali ki Chutney

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 equal weight. Toast or grind as called for; produces a milder, much creamier texture with less earthy roasted flavour.

Use equal weight. Toast lightly before grinding; offers a comparable nutty oiliness, especially in spice pastes and gravies.

Use equal weight. Lightly toast and coarsely chop or crush; matches the crunchy texture and mild nutty backbone.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use 50% to 60% of the weight, loosened with a splash of warm water. Skips soaking and straining while providing equivalent tartness.

Use 20% to 25% of the weight stirred in towards the end of cooking. Imparts pure sourness without dark colour or fruit pulp body.

Use equal weight added off the heat. Gives bright, clean acidity, though it lacks tamarind's earthy, caramel undertones.

Use equal weight; texture is much finer, so roast very cautiously over low heat if the recipe requires browning for spice pastes.

Finely slice or grate and use 140% of the weight to offset the extra water, or dry-roast in a bare pan until moisture evaporates completely.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Use double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

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.