Seb Aur Adrak 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 75% of the weight. Fry in hot oil or ghee; has a sharper, more pronounced liquorice flavour, so use a lighter hand.

Use 60% of the weight. Stir into the sauce with ground masalas; provides identical sweet aniseed flavour without whole seed crunch.

Use one point (single carpel) per 1 g of fennel seeds. Simmer in gravies and remove before serving; gives a deeper, woodier liquorice aroma.

Use the same weight; it is the closest everyday match, with a slightly deeper sweetness when fried.

Use the same weight; it is sharper and will tint the dish pink, so cook a little longer for sweetness.

Use the same weight; it is milder and sweeter, so reduce frying time slightly to avoid burning.

Use the same weight; slightly tarter and firmer. Good where the apple should hold shape.

Use the same weight; softer and sweeter. Cook a little less and reduce added sugar.

Use the same weight; firmer and more aromatic. Peel if the skin is tough.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

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.

Use the same weight; it is drier and slightly less molasses-rich, so taste and add a little more if needed.

Use the same weight; it is stronger and more mineral, so dissolve it first and reduce any other sweetener.

Use the same weight; it is less moist and less dark. Add 5 g cane molasses per 100 g if you have it.

Use the same weight but taste: it is sharper, so use 10–20% less if strong.

Use the same weight; it is darker and maltier, so it will tint pale dishes.

Use the same weight or 10% more; add off the heat to keep it fresh.