Tomato & Onion Curry Chutney — retrospective whole-Recipe report

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: Sweet-sour tomato and onion accompaniment tempered with warm curry spices. 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 Tomato & Onion Curry Chutney v1. Its preserved source is recipes-tmp/tomato-onion-curry-chutney.md with SHA-256 462646f82d96b83b3f9fd83229bcaca1810d63c4c42c3aa354ea215bd1ea0bf9. The serialized draft SHA-256 is a9f25949b3bd769187e59b7c7fbf295bcd2db8ea6df4038a38e1fd718f549285. 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 — TEMPER

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
onion-thinly-sliced	Onion, thinly sliced	300 g	50.00%	Onion, thinly sliced.
neutral-oil	Neutral oil	30 g	5.00%	Neutral oil.
curry-powder	Curry powder	10 g	1.67%	Curry powder.
mustard-seed	Mustard seed	5 g	0.83%	Mustard seed.
ground-cumin	Ground cumin	3 g	0.50%	Ground cumin.
ground-turmeric	Ground turmeric	2 g	0.33%	Ground turmeric.
fresh-ginger-finely-grated	Fresh ginger, finely grated	15 g	2.50%	Fresh ginger, finely grated.
garlic-finely-grated	Garlic, finely grated	8 g	1.33%	Garlic, finely grated.
fine-salt	Fine salt	9 g	1.50%	Fine salt.
red-chilli-finely-chopped	Red chilli, finely chopped	10 g	1.67%	Red chilli, finely chopped.

Method

1. Heat oil over medium heat. Add mustard seed and cook until it begins to pop.
2. Add onion and salt; cook for 12 min–15 min until soft and lightly golden.
3. Add curry powder, cumin, turmeric, ginger, garlic, and chilli; cook for 1 min.

Phase Outputs

Key	Phase Output	Description
tempered-onion-spices	Tempered onion spices	Prepared intermediate for a later Phase. Use all.

PHASE B — REDUCE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
ripe-tomato-diced	Ripe tomato, diced	600 g	100.00%	Ripe tomato, diced.
brown-sugar	Brown sugar	60 g	10.00%	Brown sugar.
malt-or-apple-cider-vinegar	Malt or apple cider vinegar	80 g	13.33%	Malt or apple cider vinegar.

Method

1. Add tomato, sugar, and vinegar.
2. Simmer uncovered for 35 min–45 min, stirring frequently, until thick but still spoonable.
3. Cool, then refrigerate for at least 12 h before serving.
4. Retain the recorded Malt or apple cider vinegar option; the alternative uses the same declared quantity, in place of the first material.

Tomato sweetness and water content will change the final reduction time. The chutney should balance sweetness, acidity, salt, and warm spice rather than taste like tomato jam.

Phase Outputs Used

Phase Output	Use
Tempered onion spices	Use tempered-onion-spices. Use all.

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.