FOOD & STUFF
How Safe Are Your Chutneys and Sauces?
Chutneys and sauces have been an integral part of Indian traditional meals and have existed in our recipes in different forms. Bottling of sauces and chutneys has given a variety of options to the consumer; their increased availability has definitely pushed up their consumption levels. At the same time, food additives such as colours, stabilisers, flavour enhancers, and acidifying agents have come into the picture since extending the product’s shelf life is now commercial compulsion. And this begs the question of how safe the consumer is with this product bottled—or packed—to spice things up on the dining table.
Chutneys and sauces are pulps and stocks of vegetables and fruits that are ripened, matured, cooked, stored, and served along with a variety of dishes. These can be prepared fresh at home and stored in the refrigerator. Freshly prepared stocks are known to aid in the digestion process. It is important to note that in the refrigerator they must be stored in an airtight container to prevent spoilage and development of off flavors.
Sauces can also be cream-based, in which case they are more susceptible to microbial spoilage. Such sauces must never be stored on the door of the refrigerator.