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REFRIGERATION

Food storage

How to store fresh chutneys

Chutneys range from long-keeping cooked pickles to very fresh, raw preparations. Commercial kitchens mostly use fresh chutneys: coconut chutney for dosa and idli, green chutney with mint and coriander, tomato and onion chutneys, and sweet tamarind or date chutney for chaat. Fresh chutneys contain raw herbs, coconut, curd or water, and are low in acid, so they spoil quickly. They should be made in small batches, chilled at 0 to +4 °C, and used within the period your food-safety plan sets. Sweet tamarind and date chutneys keep somewhat longer but still need refrigeration once made.

  • Chilled0 to +4 °C
  • Frozen−18 °C or colder (some types)

Do

  • Make fresh chutneys in batches sized for the day's service.
  • Chill chutney immediately after grinding, in covered food-grade containers.
  • Serve chutney in small bowls from the main batch, and replace them often rather than refilling at the table.
  • Use clean spoons and ladles; never return unused table chutney to the main batch.
  • Freeze green chutney in ice-cube trays for consistent portions.
  • Add curd to green chutney only for the portion going out, not to the whole batch.
  • Label containers with the type and time of making.

Avoid

  • Do not leave coconut chutney at room temperature through a long breakfast service.
  • Do not mix leftover table chutney back into the main container.
  • Do not use chutney that smells sour, fizzy or shows discolouration.
  • Do not store acidic chutneys in reactive metal containers.
  • Do not add fresh curd or raw onion to a whole day's batch of chutney; add them to the portion going out.

In Indian conditions

Coconut chutney is one of the most perishable items in a South Indian kitchen; in summer, it can sour within a few hours at room temperature. Chaat stalls and street-food counters often keep green and sweet chutney in open containers for long periods. A small undercounter fridge or chilled well at the counter makes a large difference. Monsoon humidity speeds mould growth on tamarind and date chutneys left out. During power cuts, discard fresh coconut chutney that has warmed for long periods.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.