Primary subject: recipe/mint-chutney v1
Hypothesis
Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Fresh mint and coriander chutney sharpened with lime, green chilli, and ginger. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.
Procedure
This record was written on 2026-10-02 from Carlo Kruger’s retrospective report
on that date. Historical cooking dates and trial counts were not recorded.
The exact whole Recipe Version is Mint Chutney v1.
Its preserved source is recipes-tmp/mint-chutney.md with SHA-256 61f79e3cb1ad021b5b2f8e2ea37905b3fe3724dc976822689124de7008ae3d18.
The serialized draft SHA-256 is 2db76d3910eb060e10bcbc73e86d73eadcee74ea5ff3b852b1f9dc7b34805e09.
The complete formulation and work sequence below are the recorded specification,
not newly observed timings, temperatures or yields. Correspondence to past cooking
is attributed to Carlo’s statement that the recipes as recorded were fully tested.
The historical reconstruction caveats remain in the unchanged source; Carlo’s
2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.
PHASE A — BLEND
Ingredient Uses
| Key | Ingredient | Quantity | Scaling | Use |
|---|---|---|---|---|
| mint-leaves | Mint leaves | 80 g | 100.00% | Mint leaves. |
| coriander-leaves-and-tender-stems | Coriander leaves and tender stems | 120 g | 150.00% | Coriander leaves and tender stems. |
| plain-yoghurt | Plain yoghurt | 80 g | 100.00% | Plain yoghurt. |
| lime-juice | Lime juice | 45 g | 56.25% | Lime juice. |
| green-chilli | Green chilli | 20 g | 25.00% | Green chilli. |
| fresh-ginger | Fresh ginger | 15 g | 18.75% | Fresh ginger. |
| ground-cumin-toasted | Ground cumin, toasted | 3 g | 3.75% | Ground cumin, toasted. |
| fine-salt | Fine salt | 5 g | 6.25% | Fine salt. |
| sugar | Sugar | 5 g | 6.25% | Sugar. |
| ice-cold-water | Ice-cold water | 30 g | 37.50% | Ice-cold water. |
Method
- Chill the blender jar and ingredients for 15 min.
- Blend yoghurt, lime juice, chilli, ginger, cumin, salt, sugar, and water until smooth.
- Add mint and coriander. Blend in short pulses just until smooth and bright green.
- Chill immediately and rest for 15 min before adjusting salt and acidity.
Cold ingredients and minimal blending protect the green colour. Best used the day it is made.
Results
Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.
Decision
Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.