Can pudina chutney be stored without turning black?

Question

Is it possible to store pudina (mint) chutney without it turning black? Discover the tricks and ingredients that help preserve its beautiful green color.

Answer 1

Yes, pudina chutney can be stored without turning black by adding an acid like lemon juice or amchur powder and storing it in an airtight container in the refrigerator.

Detailed Explanation:

Pudina chutney turns black due to oxidation. The chlorophyll in the mint leaves reacts with oxygen in the air, causing it to darken. To prevent this, you need to minimize air exposure and inhibit the oxidation process. Here's a step-by-step guide:

1. Add an Acid: Incorporate an acidic ingredient like lemon juice, lime juice, amchur (dry mango) powder, or even a small amount of vinegar. The acid helps to slow down the oxidation process and preserve the green color.

2. Use an Airtight Container: Store the chutney in an airtight container. This minimizes exposure to air, which is the primary cause of oxidation. Make sure the lid is tightly sealed.

3. Refrigerate Immediately: Place the container in the refrigerator as soon as possible after preparing the chutney. Lower temperatures also help to slow down the oxidation process.

4. Optional - Add a Layer of Oil: Pour a thin layer of oil (like mustard oil or vegetable oil) on top of the chutney before sealing the container. This creates a barrier that further reduces air exposure.

Pro Tip:

Avoid using metal spoons when serving the chutney, as metal can sometimes accelerate oxidation. Use a clean, dry plastic or wooden spoon instead.