Mint coriander spice (MCS) dip, commonly known as green chutney or "hari chutney," is a traditional Indian condiment made from fresh mint herbs and spices is a staple accompaniment in Indian cuisine that is now gaining recognition in national and international market. However, this herb based dip is heat sensitive (non-amenable to thermal processing) and highly perishable with a limited shelf life (less than 2 days under ambient conditions). The current technology deals with the optimization of processing conditions for development of MCS dip and its preservation and extension of shelf life till 6 months at ambient storage utilizing gamma radiation. The developed MCS dip have superior aroma, nutritional quality, and free of chemical preservatives compared to alternate market samples. The developed process ensures microbial safety, nutritional adequacy and organoleptic acceptability of (MCS) dip.

1. Ready-to-eat convenient product with high organoleptic quality.
2. Shelf stable with shelf life more than six month.
3. Economical processing and can be scaled up.
4. An easy method to control post-harvest storage losses in fresh herbs.
5. Tasty with original textural quality even after storage.

1. A ready-to-eat, convenient, packed product can be made available to the consumer throughout the year irrespective of availability of the fresh herbs.
2. The technology will be beneficial for food processors and consumers, and will also aid reducing post-harvest losses.

Introduction

Mint coriander spice (MCS) dip, commonly known as green chutney or "hari chutney," is a traditional Indian condiment made from fresh mint herbs and spices is a staple accompaniment in Indian cuisine that is now gaining recognition in national and international market. However, this herb based dip is heat sensitive (non-amenable to thermal processing) and highly perishable with a limited shelf life (less than 2 days under ambient conditions). The current technology deals with the optimization of processing conditions for development of MCS dip and its preservation and extension of shelf life till 6 months at ambient storage utilizing gamma radiation. The developed MCS dip have superior aroma, nutritional quality, and free of chemical preservatives compared to alternate market samples. The developed process ensures microbial safety, nutritional adequacy and organoleptic acceptability of (MCS) dip.

1. Herb leaves were sorted, washed and blended with spice.
2. Packaged in spout pouches.
3. Radiation treated for microbial decontamination.

1. Ensured hygiene and safety of the processed dip during storage.
2. Extended storage life of 6 months for its better access in domestic and international market and reduced post-harvest losses.
3. Nutritious and organoleptically acceptable during storage.
4. No added chemical preservatives.
5. Process retained better aroma and flavour during storage.

1. ‘Mint coriander spice dip’ will have good potential and improved trade access in domestic & international market.
2. The technology will be beneficial to food processors and consumers, and will also aid reducing post-harvest losses.

1. Ready-to-eat convenient product.
2. The procedure can be scaled up as per requirement from small to industrial scale.
3. Round the year operation, as the same manufacturing plant can be used for preparation of different dips, sauces and puree.

1. Automatic fruit pulper machine.
2. spout pouch filing and sealing machine.

1. SPACE

   Space requirement 25x 20 feet.

2. MAN POWER

   1. Two skilled technician would be adequate for processing of100 kg mushroom. Actual manpower would depend on processing capacity.

3. POWER

   Both single & three phase power connection