CHUTNEY PREPARATION PPT BY SHEKHAR GENDLE IGKV RAIPUR

1. CHUTNEY
Introduction
According to FSSR (2011), Chutneys are the product prepared from washed, clean, sound raw fruits and/or
vegetables of any suitable variety, which have been peeled, sliced or chopped or shredded and comminuted followed
by cooking in vinegar, sweetened with sugar or dried fruit and flavoured with spices and simmered for a long time
until they reach the consistency of jam.
Chutneys should be smooth and pulpy with a mellow flavor and are best left to mature to blend flavours for at least
one month.
Chutney of good quality should be palatable and appetizing and improves the digestion.
In general, chutneys fall into two distinct categories: freshly made preparations for immediate consumption, and
cooked preparations intended to keep as long as a year, which can be grouped further according to their saltiness,
sweetness, sourness, or spiciness.
Many recipes combine several elements of these basic flavors, and textures range from coarsely chopped preserves
to smooth sauces.
Some of the most common chutneys are those made with mangoes, coconut, sesame, peanuts, or the ground
leaves of herbs, especially mint or coriander.
Mango chutney is an important food product exported from India to many countries. Apple and apricot chutney are
also very popular in the country.

2. DEFINITION
The name chutney was adopted from a Hindi word, chatni, which has 2 meaning: - ‘Made from fresh fruit and
The Hindi translation of "to make chutney" is a common idiom meaning "to crush". Western imitations of chutneys
vegetables.
Chutney is often similar to the salsa of Latin American cuisine, or European relish as it usually involves a fresh,
seasonings added.
Chutneys go with everything - fish, roast beef sandwiches, grilled chicken and meats, steaks, vegetables, cheese
Principle of making chutney
chutneys are prepared with salt, vinegar, oil or with a mixture of salt, oil, spices and vinegar.

3. Chutney and its Method of Preparation
• The method of preparation of chutney is similar to that for jam except
that spices, vinegar and salt are added.
• The fruits/vegetables are peeled, sliced or grated, or cut into small
• pieces and cooked in water until they become sufficiently soft.
• The quality of a chutney depends to a large extent on its cooking which
should be done for a long time at a temperature below the boiling point.
• To ensure proper thickening, cooking is done without a lid even though
this results in some loss of volatile oils from the spices.

4. Chopped onion and garlic are added at the start to
mellow their strong flavours. Spices are coarsely
powdered before adding.
Vinegar extract of spices may be used instead of
whole spices. Spice and vinegar are added just
before the final stage of cooking, because
prolonged boiling causes loss of some of the
essential oils of spices and of vinegar by
volatilization.
In mango and apricot sweet chutneys, where
vinegar is used in large quantity, the amount of
sugar added may be reduced because vinegar itself
acts as a preservative.
The chutneys are cooked to the consistency of jam
to avoid fermentation.
Recipe for preparation of chutney from different fruits

5. 1. Sweet mango chutney
• Mango slices or shreds 1 kg,
• sugar 1 kg,
• salt to taste,
• onions (chopped) 50g,
• garlic (chopped) 15g,
• ginger (chopped) 15g,
• red chilli powder 10g,
• black pepper, cardamom (large),
cinnamon, cumin, aniseed
(powdered)10g each
• clove (headless) 5 numbers
vinegar 170 ml.

7. 2. Apricot chutney
• Apricot slices 1 kg,
• sugar 1 kg,
• salt to taste,
• onions (chopped) 50g,
• garlic (chopped) 10g,
• ginger (chopped) 20g,
• red chilli powder 10g,
• black pepper, cardamom (large),
cinnamon, cumin, aniseed
(powdered) 10g each,
• clove (headless) 5 numbers and
vinegar 150 ml.

9. 3. Apple chutney
• Apple slices 1 kg,
• sugar 750 g,
• dried dates (chopped) 100g,
• salt to taste,
• raisins 50g,
• ginger (chopped) 15g,
• red chilli powder 10g,
• black pepper, cardamom (large),
cinnamon, cumin, aniseed
(powdered) 10g each,
• clove (headless) 5 numbers,
onions (chopped) 250g,
• garlic (chopped) 15g, and vinegar
200 ml.

11. 4. Tomato Chutney
• Toamto 1 kg,
• sugar 500g, salt 25g,
• onion (Chopped) 100g,
• ginger (chopped) 10g,
• garlic (chopped) 5g,
• red chilli powder 10g, cinnamon,
black pepper, cardamom (large),
aniseed, cumin (powdered) 10g
each,
• vinegar 100ml and
• sodium benzoate 0.5g per kg of
final product.