Traditional Indian foods like pickles, chutneys, papads, murabba, herbal mixtures, and homemade masala blends have always been a part of Indian culture. Today, thousands of small, home-based, and medium-scale units prepare these items commercially and supply them to local shops, supermarkets, and online marketplaces. Because these products involve ingredients like salt, oil, fermented mixtures, spices, vinegar, jaggery, and natural preservatives, even a small hygiene mistake can lead to spoilage or consumer complaints.
This is why FSSAI has set very clear guidelines to make sure these traditional products remain safe, hygienic, and free from contamination. The rules help manufacturers maintain product quality, improve shelf life, and build customer trust—especially when selling packaged foods.
In this blog, we will explain this part in detail so every food maker understands the FSSAI requirements clearly and can follow them without confusion.
Why FSSAI Rules Matter for Traditional Food Units
Pickles and chutneys may look like simple home-style items, but when produced in bulk, they can easily get contaminated with harmful bacteria or fungus if hygiene standards are not followed. FSSAI guidelines ensure that:
- Food products are free from spoilage or harmful microorganisms
- Oils, spices, fruits, and vegetables used are safe and of good quality
- Proper salt, acidity, and preservatives are maintained
- Packaging prevents leakage, spoilage, or swelling
- Labels show correct ingredients and batch details
Mandatory FSSAI Licence for Pickle & Chutney Units
Any unit that manufactures, sells, or distributes traditional foods must register with FSSAI. The type of licence depends on annual turnover:
- FSSAI Basic Registration: For units up to ₹12 lakh turnover
- FSSAI State Licence: For units between ₹12 lakh and ₹20 crore
- FSSAI Central Licence: For units above ₹20 crore or units involved in interstate supply
Raw Material Quality Requirements
FSSAI strictly monitors the quality of fruits, vegetables, spices, oils, and condiments used in pickles and chutneys.
You must ensure:
- Only clean, fresh, and mature fruits/vegetables are used
- No rotten or fungus-affected ingredients
- Edible oils like mustard, sesame, or refined oils are of AGMARK or FSSAI-approved quality
- Rock salt or iodised salt is used
- Spices are free from artificial colours and adulterants
Processing & Hygiene Rules for Pickle and Chutney Units
To ensure safe production, FSSAI requires all units to maintain strict hygiene standards. These rules help every small or medium food business maintain consistency, avoid contamination, and deliver safe traditional products to customers.
Clean Processing Area
- Floors and tables must be kept clean and disinfected
- Cutting and mixing equipment must be stainless steel or food-grade
- No low-quality plastic containers should be used
Worker Hygiene
- Workers must wear gloves, aprons, hairnets, and clean footwear
- Hands must be washed frequently
- Workers with wounds, infections, or illnesses must not handle food
Utensils & Storage Bins
- All containers must be food-grade, rust-free, and washable
- Pickles stored in drums must be sealed properly to prevent insects or dust
Oil, Salt & Acidity Standards
To keep pickles, chutneys, and traditional Indian foods safe from spoilage, FSSAI sets specific ingredient standards. These standards help maintain product stability, prevent microbial growth, and ensure long shelf life.
- Oil-Based Pickles
- All pickle pieces must be fully submerged in edible-grade oil.
- Proper oil level prevents air exposure, which can lead to mold and spoilage.
- Only clean, filtered, good-quality oil should be used to maintain safety and taste.
- Salt-Based Pickles
- The salt concentration must remain at the correct level as per FSSAI guidelines.
- Salt naturally stops bacteria and fungus from growing.
- Low salt levels can make the pickle unsafe, while proper levels improve shelf life.
- Vinegar or Acidity-Based Pickles
- Acidity must stay within FSSAI-approved limits to prevent harmful microbes.
- Lemon juice, acetic acid, or vinegar must be food-grade and measured properly.
- Stable acidity ensures consistent taste and safe storage, even in warm climates.
Moisture Control
Moisture is the biggest cause of spoilage in pickles, chutneys, and traditional products like murabba or chhunda.
FSSAI advises:
- Use dry spoons, dry vessels, and sun-dried ingredients
- Ensure spices are roasted or sun-dried properly
- Maintain proper sealing of jars and pouches
Packaging Requirements for Pickles & Chutneys
The packaging must protect the product from moisture, air, and leakage.
FSSAI Recommended Packaging Types
- Food-grade glass jars
- Plastic jars of approved quality
- Laminated pouches (for chutneys and masalas)
- PET bottles for liquid chutneys
Labelling Rules for Pickles & Traditional Foods
Every packaged unit must follow FSSAI labelling rules. The label must clearly mention:
- Product name (Mango Pickle, Garlic Chutney, Mixed Pickle, etc.)
- Ingredients
- Net weight
- Veg/non-veg symbol
- Nutritional information
- FSSAI licence number
- Manufacturing & expiry date
- Storage instructions
Storage & Shelf-Life Requirements
After production, pickles and chutneys must be stored in clean, shady, and cool areas.
FSSAI recommends:
- Keep products away from direct sunlight
- Store above ground level
- Maintain proper ventilation
- Use pallets for bulk storage
Testing & Quality Checks
Even small units must get periodic quality tests done for:
- Acidity
- Moisture
- Microbial load
- Preservative levels
- Additives and colours
Benefits of Following FSSAI Guidelines
Following all rules helps units:
- Prevent spoilage and wastage
- Build customer trust
- Sell products across states
- List products on ecommerce platforms
- Avoid penalties or shutdowns
Conclusion
FSSAI guidelines for pickles, chutneys, and traditional Indian foods ensure that every product—whether made in a home unit or a medium-scale factory—is safe, hygienic, and properly labelled. These rules not only protect consumer health but also help manufacturers build a reliable and trustworthy brand.
Note: For easy FSSAI registration or licence application, visit https://fssairegistrar.com/ .