High Moisture Green Chutney

Introduction

The high moisture green chutney was stabilized without coconut using coriander, curry and mint leaves besides using green chutney and raw mango powder as ingredients. It was stabilized by hurdle concept for storage at ambient temperature. The process was based on combination of slight reduction in moisture and water activity, lowering of pH and thermal treatment. The product is packed in flexible polymeric pouches which retains acceptability upto 45 days at ambient temperature. The developed product has ample scope for marketing as an appetizer and suitable for commercial marketing. It has wide scope in culinary industry because of its versatility and delicacy besides extended shelf life. The process developed is simple and easy to adopt in small scale industries.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011