Fruits and Vegetable Chutney
Specific conditions and requirements are prepared by the Authority of Food Law,and have also to conform all the microbiological requirements under FSS Regulations,2011
By drvats
- Fruits and Vegetable Chutney means the product prepared from washed, clean, sound raw fruit(s) and / or vegetable(s) of any suitable variety, which have been peeled, sliced or chopped or shreded or comminuted and cooked with nutritive sweetener. It may contain salt, spices and condiments and any other ingredients suitable to the product and preserved by thermal processing or other means.
- The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:—
- Total soluble solids (m/m)
- Fruit Chutney - Not less than 50.0 percent
- Vegetable Chutney - Not less than 25.0 percent
- Hot and Sour (Spicy Chutney) - Not less than 25.0 percent
- Hot and Sour (Spicy Chutney) - Not less than 25.0 percent
- Fruits and Vegetable content (m/m) - Not less than 40.0 percent
- pH - Not more than 4.6
- Total ash (m/m) - Not more than 5.0 percent
- Ash insoluble in hydrochloric acid (m/m) - Not more than 0.5 percent
- Total soluble solids (m/m)
- The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled. This requirement shall not be applicable for bulk packs for industrial use.