Studies were taken up to standardise the procedure for preparation of insta
nt chutneys with pudina (mint, Mentha spicata) and gongura (Hibiscus sp) by
using shade dried leaves. Instant chutneys were found to reconstitute well
in cold water. After seasoning, the pudina chutney had all the characteris
tics of fresh chutney. But in the case of gongura, the reconstituted chutne
y also had all other characteristics of fresh chutney except the mucilagino
us property. The products had a shelf life of more than three months at amb
ient temperature when packed in flexible pouches.