Mango Chutney

Sugar Syrup
Buffer Tank Cooker
Preparation Sugar Syrup Xantham Gum
(Storage)
Water Tank

Water

Mango Slices Container Red Chili Powder , Sodium Benzoate

Cumin, Maithray
Vacuum Pan Vitamin C, Citric Acid, Vinegar
Onion Paste, Ginger Garlic Paste
Water

Storage Tank
Filler Capper

Cooling
Packing Labeler Tunnel

Shrinking Finished
Goods Store
Process
Syrup Preparation Tank

• Sugar and water is cooked at 95oC to get a solution of 75 brix about 40 minutes.
Buffer Tank

• Syrup is stored in Buffer Tank.

Cooker

• Xantham Gum is cooked with water in cooker at 100oC.

Vacuum Pan

• Syrup is transferred to Vacuum Pan.

• Add Solution of Red chili powder, Sodium Benzoate, Citric Acid, Vitamin C, Vinegar with
water in Vacuum Pan.
• Add Cumin, Maithray, Onion Paste, Ginger Garlic Paste and Mango Slices.
• Apply Vacuum (600 mm Hg) in Vacuum Pan at 65oC to get 56 brix about 40-45 minutes.
• Remove vacuum and raise temperature to 88oC by steam (3 bar).
• Transfer Chutney to storage Tank.
Filler

• Chutney is filled in jars by weight at 70oC.

• Filling speed is about 120 jars per minute.
Capper

• Cap is placed on jar in capper and fitted by steam (0.1 bar).

• Capping speed is about 120 jars per minute.
Cooling Tunnel

• Cooling tunnel is fitted with showers and internal temperature of tunnel is 10-12oC.
• Jars move in the tunnel at about 65oC and move out at 200C.
• It takes almost 8-10 minutes.
Labeler

• Label is applied on the jar at the speed of 90 jars per minute.

Packing

• Jars are packed in tray.

• 1 tray contain 12 jars.
FGS

• Trays are transferred to FGS after shrinking.