Food and nutrition.pdf

Chapter 25Chutneys, Pickles, SaltedVegetables and SaucesCHUTNEYSChutneys are thick, jam-like mixtures made from a variety of fruitsand vegetables, sugar, spices and sometimes vinegar. Any edible sour fruitcan be used as a base for a chutney, to complement the sweet taste fromthe sugar.The high sugar content has a preservative effect and vinegar additionis not always necessary, depending on the natural acidity and maturityof the fruits that are used.Most products are boiled, which not only produces a caramelisedsyrup and alters the taste, colour and thickness, but also pasteurises theproduct and thus adds to the preservative action of the sugar and acids.Other products are allowed to ferment naturally and the acids producedby a mixture of bacteria preserve the product.Depending on the types of spices that are added, these may also havea preservative effect, in addition to their contribution to flavour.Fruits can also be sulphited as a method of intermediate storage tospread production over several months throughout the year. The processchart uses a formulation for mango chutney as a typical product of thistype.Natural acids from the fruit, from vinegar or those produced byfermentation, together with the high sugar content, are used to preservethe chutney after a jar has been opened.A correct balance between the levels of sugar and acid is required toprevent mould growth and a Preservation Index can be used to calculatethe amounts of ingredients to be added. Alternatively, when sugar is themain ingredient or the product is boiled, a refractometer can be used tocheck that the final sugar content of the syrup is 68-70%. Sugar is addedbefore heating if a dark product is required or towards the end of boilingto produce a light coloured product.