Processing of Horticultural Crops (1+2)

Exercise

Practical 23 - Preparation of Fruit Chutneys

Aim: To conduct practical on preparation of chutney from different fruits.

Theory: Fruit chutney is made in the same way as that of jam except that spices, salt and vinegar or acetic acid is also added. In comparison to jam, chutney contains less total soluble solids than jam. The product shall be of good quality with palatable and appetizing taste. As per FPO specifications, the chutney shall contain minimum of 40% fruit (w/w) in the final product with total soluble solids not less than 50%. The acidity in the final product shall not be more than 2% with ash content not exceeding 5 percent. Mixed fruit chutney is commercially made by using different fruits in appropriate combinations.

Raw material, ingredients, equipments and utensils required

1. Stainless steel peeling/cutting knives, pulper for extraction of pulp.
2. Utensils for cooking and mixing, ladle, glass jars, sterilization tank, diesel or LPG stove/bhatti etc
3. Mango, apple, plum, apricot and papaya etc are most common.
4. The recipe (for 1kg fruit pulp) for preparation of chutney from different fruits is given in Table 23.1

Table 23.1: Recipe for preparation of chutney from different fruits

Ingredients	Mango	Apple	Plum	Apricot	Papaya	Mixed Fruit Apple+ Plum+ Peach 1:1:1
Sugar, g	500	500	500	750	500	750
Cumin and black pepper, g (each)	10	10	10	10	10	10
Cardamom, Red chillies, g (each)	10	10	10	10	10	10
Salt, g	40	40	40	40	40	40
Onion chopped, g	50	250	50	50	100	250
Garlic and ginger chopped, g	15	15	15	15	15	15
Vinegar, ml or Acetic acid ml	170 (6.8)	200 (8.0)	150 (6.0)	130 (5.2)	200 (8.0)	200 (8.0)
Clove (headless), No’s	4-5	5	5	5	5	5
Sodium Benzoate, ppm	250	1250	250	250	250	250

*Figures in parenthesis indicate the quantity of acetic acid required

Procedure for chutney preparation
The complete process for chutney preparation is given in flow sheet (Fig. 23.1)

Procedure:

1. Peel and cut selected healthy fruit into slices of suitable size.
2. Soften by dipping in boiling water along with 10% of water and pass through pulper to extract pulp or strain pulp by using strainer.
3. Mix sugar to pulp and cook on medium flame. (Slow cooking is preferred to yield better product than that of bristle heating at high temperature).
4. Add onion and garlic at the start to mellow their strong flavour.
5. Add coarsely powdered spices. Vinegar extract of spices can also be added.
6. Add vinegar just little before final stage of boiling.
7. Pack product after adding sodium benzoate in clean pasteurized jars/bottles.
8. Glass jars/bottles can also be processed at 820C for 30 minutes.
9. Cool and store in cool and dry place.
10. Label jars before sending to the market.

FPO specifications for fruit chutney

• Fruit content - Not less than 40%
• TSS - Not less than 50% (w/w)
• Total acidity - Not more than 2.1%
• Total ash - Not more than 5.1%
• Acid insoluble in HCl - Not more than 0.51 % (w/w)
• Mould count - Not more than 40% of field examined
• Preservatives - Sulphur dioxide – Not more than 100 ppm
• Benzoic acid – Not more than 250
• Sign of fermentation - Negative when incubated at 28-30⁰C and 37⁰C