eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-04-27 14 2 26091 article Ram Krishna 1 Kamlesh Prasad 1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India Chutneys are traditional condiments known for their flavour, nutritional value, and therapeutic properties. Functional ingredients such as coriander, amla, and curry leaves add to their health benefits, providing antioxidants, vitamins, and bioactive compounds. However, the perishability of chutneys, due to their high moisture content, limits their shelf life and commercial viability. To overcome this challenge, this study focused on the development of shelf-stable instant chutney tablets as a convenient, portable alternative to traditional chutneys. The chutney tablets were prepared by utilizing coriander, amla, and curry leaves powder mixed with common salt, garlic powder, and green chili powder. Physicochemical, optical, and sensory studies were conducted during three months in different storage conditions, such as 4°C, ambient temperature, and 40°C, packaged in Low-Density Polyethylene (LDPE) and aluminium laminates. Observations on the moisture content, water activity, and colour stability were made and compared with the sensory evaluation done to assess product quality. It was found that aluminium-laminated packaging significantly outperformed LDPE in terms of limiting moisture absorption and maintaining stability, especially under refrigerated conditions. Moisture content increased with storage time and temperature, but amla chutney tablets exhibited the greatest moisture gain. Water activity also followed this trend, whereby aluminium packaging maintained better control. Sensory evaluations showed that the tablets retained good flavour, aroma, and texture throughout the period of storage. This study shows the potential of chutney tablets as a new functional food product that can integrate traditional flavours with modern convenience. https://www.foodandnutritionjournal.org/volume14number2/research-article-stability-studies-on-developed-instant-chutney-tablets-a-step-toward-convenient-traditional-foods/ Amla Chutney Tablet Coriander Curry Disintegration Phenomena Storage Studies