Chutneys and sauces
Practical Action
Chemical preservatives
Sodium benzoate is sometimes added to sauces and purees to help preserve the products after
the bottle has been opened. Some consumers do not like additives such as this, so prefer to buy
products that do not contain them. Make sure that you do not add too much benzoate as it gives
the product a bad taste. All countries have maximum permitted levels for preservatives. The
recommended level for benzoate is 0.2%.
Heat treatment
Heat the mixture of pulp and added ingredients in a large open pan over a low heat. An open pan
is best as it allows moisture to evaporate more quickly. Once you have softened the fruit or
vegetables, add the sugar and heat slowly to dissolve it, before increasing the heat to boil the
mixture. Stir continuously with a wooden spoon during heating to prevent burning. The bright red
colour of tomato sauces can be preserved by very slow heating.
Filling and packaging
Hot-fill the sauce or
chutney into hot, clean jars
or bottles. If the glass jars
are cold, there is the risk of
breaking when the hot
liquid is added. It is
preferable to use glass jars
with new screw-on lids but
if these are not available,
you can use plastic jars
covered with foil lids.
These are less expensive,
but have a shorter shelf life
than glass packaging.
Alternatively, the chutney
can be cooled and filled
into polyethylene bags or
pouches which are heat
sealed.
Figure 2: chutney packaged in satchets for sale in Bangladesh.
Part of Practical Action’s FoSHoL project. Photo: Zul / Practical
Action.
Pasteurisation
Pasteurisation is an optional stage. It is not necessary if the chutney has a high concentration of
sugar and has been boiled for sufficient time to reduce the moisture content. Sauces that are
packed in glass bottles or jars can be pasteurised once they have been bottled to extend the
shelf life. Immerse the jars or bottles in a large pan or water bath and heat. Both the time and
temperature of pasteurisation are critical to achieve the correct shelf life and to retain the colour
and flavour of the sauce.
Cooling and storage
Cool the bottles to room temperature by immersing them in clean cold water. If the bottles are
cooled too quickly they will crack and break.
The high acidity of sauces and chutney gives them a long shelf life of up to 12 months. The
products should be stored in a cool dry place away from direct sunlight to prevent any changes in
the colour of the products.
Chutney and sauce recipes
The following recipes are examples of different types of chutney and sauce. You can vary the
recipe by adding your own spices and herbs according to local taste.
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