{"id":14017,"date":"2026-08-19T07:59:48","date_gmt":"2026-08-19T07:59:48","guid":{"rendered":"https:\/\/koshalsambada.in\/?p=14017"},"modified":"2026-08-19T07:59:48","modified_gmt":"2026-08-19T07:59:48","slug":"fssai-seizes-700-kg-of-adulterated-red-chilli-sauce-6-preservative-free-alternatives-to-make-at-home","status":"publish","type":"post","link":"https:\/\/koshalsambada.in\/?p=14017","title":{"rendered":"FSSAI seizes 700 kg of adulterated red chilli sauce: 6 preservative-free alternatives to make at home"},"content":{"rendered":"


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FDCA in a statement, said that as many as 140 unlabeled jars containing 5 kg of red chutney each, worth Rs 20,940, were seized.<\/span><\/div>\n<\/section>\n<\/div><\/div>\n<\/div>\n

Condiments are meant to enhance the taste of regular food. They also add texture, aroma and a certain amount of kick to simple-looking dishes. But, when the same food becomes the root cause of infection and illness, it becomes a matter of concern. According to the latest X post by the Food Safety and Standards Authority of India (FSSAI), Gujarat\u2019s food and drugs authority on Tuesday seized around 700 kg of \u201cadulterated\u201d red chutney in Palanpur, Gujarat. Officials said the adulterated and harmful sauce was seized from a provision store in Banaskantha district during an inspection drive.Gujarat Food and Drugs Control Administration (FDCA), in a statement, said that as many as 140 unlabeled jars containing 5 kg of red chutney each, worth Rs 20,940, were seized from a provision store in the vegetable market in Palanpur. According to a PTI report, the samples were collected for analysis under the Food Safety and Standards Act-2006.#Gujarat<\/a> 700 kg of adulterated red chilli sauce seized in Palanpur during a targeted inspection drive by Gujarat FDCA. Lab analysis is underway, and strict legal action will be initiated based on the test results. #FSSAIinStates<\/a> #FSSAIAction<\/a> #StateFoodSafetyDept<\/a> pic.twitter.com\/DlvcQbnJMP<\/a>\u2014 FSSAI (@fssaiindia) August 18, 2026<\/a><\/p>\n

Common adulterants used in sauces and chutneys<\/h2>\n<\/p>\n

It is reported that many manufacturers use synthetic colors, starches, and preservatives for making ketchup and sauces to cut production cost and maximise profit. The most common adulterants used are mentioned below.Formalin:<\/span> It is used to preserve tomatoes, this chemical can cause inflammation of vital organs like the liver and pancreas.Synthetic dyes: <\/span>These are chemically-treated dyes that give the sauce its red colour and when consumed regularly, can lead to major liver and gut issues.Arrowroot powder:<\/span> It is a cheap thickening agent and its regular consumption can cause a quick rise in blood sugar, which can be a concern for people with diabetes. It also causes bloating, gas, or mild stomach discomfort.Acid: <\/span>While acids like vinegar and lemon juice are added to improve taste, texture, and preservation of sauces, adding substandard acids can lead to irritation in the stomach, impact the stomach lining, especially for people prone to acidity or acid reflux, and it may lead to a burning sensation, discomfort, or indigestion. Also, frequent consumption of very acidic foods like ketchup can gradually erode tooth enamel, making teeth more sensitive over time.<\/p>\n

6 preservative-free alternatives<\/h2>\n<\/p>\n

Homemade Tomato Chutney: <\/span>Instead of using processed ketchup, make a healthy move to homemade chutney. For this you need to cook fresh tomatoes with garlic, dates, and a touch of jaggery. It gives you that familiar sweet-tangy taste without added additives and refined sugar.Tamarind Chutney: <\/span>This is also a healthy and tangy alternative. To make it, you just need to simmer tamarind pulp with jaggery and spices like cumin powder, coriander powder, black salt, salt, and red chili powder. It’s a natural digestive and pairs perfectly with snacks; it also has a longer shelf life.Beetroot Dip:<\/span> This is a healthier option. To make it, simply blend boiled beet with garlic, yogurt, and a little lemon juice for a vibrant, naturally sweet alternative.Coriander and Tomato Chutney: <\/span>This is a famous and healthier option. All you need to do is blend coriander leaves with ginger, garlic, green chili, salt, and tomatoes. It is a spicy and tangy one that goes well with snacks and main courses too.Peanut Coriander Chutney: <\/span>It is a spicy and nutty chutney that can be made at home. All you need to do is blend roasted peanuts with coriander leaves, ginger, green chili, water, salt and pepper. It goes well with dal chawal and even pakodas.Thecha: <\/span>It is the classic and most common condiment of Maharashtra and is made with green chilies, garlic, salt, and peanuts or roasted sesame seeds. It’s fiery and packed with flavour.<\/div>\n