Why does chili chutney develop crust on top in fridge?

Question

Noticed a dry crust forming on your chili chutney in the fridge? Learn what causes this and how to store it to keep the top layer fresh.

Answer 1

Chili chutney develops a crust on top in the fridge due to dehydration and oxidation of the surface layer exposed to air. The moisture evaporates, and the ingredients react with oxygen, leading to a hardened texture.

Detailed Explanation:

Chili chutney, like many sauces and condiments, is susceptible to drying out and oxidizing when stored in the refrigerator. Here's a breakdown of the process:

1. Evaporation: The refrigerator environment is typically low in humidity. This causes moisture from the surface of the chutney to evaporate into the air. As water leaves the surface, the remaining solids (chili particles, spices, sugars, etc.) become more concentrated.

2. Oxidation: Exposure to air allows oxygen to react with the ingredients in the chutney. This is especially true for oils and fats present in the recipe. Oxidation can lead to changes in color, flavor, and texture, contributing to the formation of a crust.

3. Solidification: As the surface layer dries and oxidizes, it hardens and forms a crust. This crust acts as a barrier, slowing down the evaporation process for the chutney underneath, but it's still an undesirable outcome.

Pro Tip:

To prevent crust formation, press a piece of plastic wrap directly onto the surface of the chili chutney before sealing the container. This minimizes air exposure and reduces moisture loss.