Chutney Recipe Stabilization & Scaling

I’ve taken my Haryana–Rajasthan style chutney from kitchen success to a small pilot batch, and now I need a food technologist who can bring professional rigour to the process. My first priority is refining and stabilizing the current recipe while protecting the authentic flavour profile that makes it stand out. I also want to be sure the product can safely sit on the shelf for at least six months without relying on artificial additives.

Here’s what I’m expecting from our collaboration:

• A tightened, lab-ready formula that keeps the signature taste intact yet holds its consistency through transport and storage.
• Advice on natural, FSSAI-approved preservation methods and any necessary heat-treatment parameters to hit the 6-month mark.
• Guidance on viscosity and texture so the chutney flows smoothly into single-serve sachets and remains uniform after filling.
• A finalised specification sheet geared for sachet packing, including pH, Brix, viscosity window, processing temperature, cooling curve and suggested packaging material.
• Basic documentation that slots straight into my FSSAI application (ingredient list, nutritional panel, shelf-life study outline and process flow).

Please include a concise but detailed project proposal outlining the tests you’d run and the timeline you foresee. Prior experience with sauces or chutneys in small-scale production will weigh heavily in my decision. I’m ready to start immediately and can ship samples or host trials as needed.