DRAFT UGANDA STANDARD  
  DUS 2253  
Second  Edition  
2020 -mm-dd 
 
 
 Reference number  
DUS 2253 : 2020 
© UNBS 2019   
  
Fruit and vegetable  chutney — Specification  
 DUS 2253 : 2020  
ii © UNBS 2020  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its cor rect application  
© UNBS 2020   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
perm ission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2 
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2253 :2020  
© UNBS 2020  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Product descri ption  ................................ ................................ ................................ ...............................  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 Ingredients  ................................ ................................ ................................ ................................ .............  2 
5.2 General requirements  ................................ ................................ ................................ ...........................  3 
5.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
6 Food additives  ................................ ................................ ................................ ................................ ....... 3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Weights and measures  ................................ ................................ ................................ .........................  4 
11 Labelling  ................................ ................................ ................................ ................................ .................  4 
11.1  General labelling requirements  ................................ ................................ ................................ ............  4 
11.2  Additional labelling requirements  ................................ ................................ ................................ ....... 5 
12 Sampling  ................................ ................................ ................................ ................................ ................  5 
Annex  A (normative)  Determination of the fruit / vegetable content  ................................ ...........................  6 
A.1 Apparatus  ................................ ................................ ................................ ................................ ...............  6 
A.2 Procedure  ................................ ................................ ................................ ................................ ...............  6 
Annex  B (normative)  Determination of total ash  ................................ ................................ ............................  7 
B.3 Procedure  ................................ ................................ ................................ ................................ ...............  7 
B.4 Calculation  ................................ ................................ ................................ ................................ .............  7 
Bibliography  ................................ ................................ ................................ ................................ ........................  8 
 DUS 2253 : 2020  
iv © UNBS 2020  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO);  
(b) a contact point for the WHO/FAO Codex Alimentari us Commission on Food Standards;  and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carr ied out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2 Food and a griculture , 
Subcommittee SC 4, Fruits, vegetable, spices and related products . 
This second  edition cancels and replaces the first edition (US 49:2000 ), which has been technically revised .  
 DRAFT UGANDA STANDARD  DUS 2253 : 2020  
 
© UNBS  2020  – All rights reserved  1 
 Fruit and vegetable chutney — Specification   
1 Scope   
This Uganda Standard specifies the requirements, sampling and test methods for  fruit and /or vegetable  
chutney  offered for direct consumption, inc luding for catering purposes . It does not apply to the product when 
indicated as being intended for further processing.  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
const itutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, th e latest edition of the referenced document (including any amendments) applies.  
AOAC Official Method 999.11,  Lead, Cadmium, Copper, Iron, and Zinc in Foods Atomic Absorption  
ISO 3310 (all parts), Test sieves — Technical requirements and testing  
US ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of micro -organisms 
—Part 1: Colony -count at 30 °C — Pour plate technique  
US 45, General standard for food additives  
US 1659. Materials in contact with food — Requirements for packaging materials  
US EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
US EAS 35 , Fortified food grade salt — Specification  
US ISO 763, Fruit and Vegetable Products — Determination of ash insoluble in hydrochloric acid  
US ISO 87 4, Fresh fruits and vegetables — Sampling  
US ISO 1842 , Fruit and vegetable products — Determination of pH  
US ISO 2173, Fruit and vegetable  products — Determination of soluble solids — Refractometric method  
US ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
US ISO 7251, Microbiolog y of food and animal feeding stuffs - Horizontal method for the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
US ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeratio n of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95   
2 © UNBS  2020  – All rights reserved  
 3 Terms and definitions   
No terms and definitions are listed in this document .  
ISO and IEC maintain terminological databases for use in stan dardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
4 Product description  
Fruit and vegetable c hutney  is product prepared from substantially sound fruit (s) and/or vegetable (s) both ripe 
and unripe fresh  and/or preserved fruit (s) and vegetable (s), having reached appropriate maturity . None of their 
essential  characteristic elements are removed from them . They undergo operations such as sorting, trimming, 
washing, p eeling, cutting, and otherwise treated to remove any blemishes, bruises, toppings, tailings, cores, 
pits (stone) etc. , packed with optional ingredients and . processed in an appropriate manner, before or after 
being  hermetically sealed in a container or fl exible container, so as to prevent spoilage and to ensure product 
stability in normal storage conditions at ambient temperature  
4.1 Styles  
4.1.1 Fruit and/or vegetable chutney can be of the following styles:  
a) fruit and/or  vegetable  chutney with only pulp or  crushed pulp or both  
b) fruit and/or vegetable  chutney with pulp and pieces  
4.1.2 Other styles  
Any other presentation of the product should be permitted provided that the product:  
a) is sufficiently distinctive from other forms of presentation laid down in the Standard;  
b) meets all other requirements of the Standard, as applicable; and   
c) is adequately described on the label to avo id confusing or misleading the consumer  
5 Requirements  
5.1 Ingredients  
5.1.1  Essential ingredients  
Any suitable varieties of fruits and v egetables  
5.1.2  Optional ingredients  
The following ingredients may be used in  the preparation of fruit and /or vegetable chutney  
5.1.2.1  sugars and /or foodstuffs with sweetening properties such as honey jaggery, date syrup;   
5.1.2.2  sound  fruits and veget ables  of suitable variety complying with relevant Ugandan standards ,  
5.1.2.3  edible salt complying with US EAS 35   
5.1.2.4  spices and condiments  DUS  2253 : 2020  
© UNBS  2020  – All rights reserved  3 
 5.1.2.5  Other suitable food ingredients  such as, vinegar, tamarind, dry fruits and nuts, edible oil etc.  
5.2 General requirement s 
Fruit and /or vegetable chutney shall  
5.2.1 have a normal colour , flavour, odour   of fruit and /or vegetable chutney  corresponding to the type of 
fruit and vegetable and added optional ingredients used and shall possess texture characte ristics of the 
product   
5.2.2 possess good consistency and be practically  free from fibrous matter. The fruit and /or vegetable 
pieces shall possess a reasonably tender tissue  
5.2.3 be reasonably free from defects such as, seed or particles thereof, peels, grit or any other extraneous  
fruit and  vegetable material.  
5.2.4 be reasonably free from discolouration due to oxidation, objectionable, and metallic or off -flavour or 
foreign odour and fibrous matter  in the final product  
5.3 Specific requirements  
Fruit a nd/or vegetable chutney shall comply with the specific requirements in Table 1 when tested in 
accordance with the methods specified therein.  
Table 1 — Specific requirements for fruit and /or vegetable chutney  
Characteristic  Requirement  Test method  
Total so luble 
solids content 
in finished 
product, % 
m/m, min  
 Fruit Chutney  50 
 
25 
 
25  
 
US ISO 2173  Vegetable Chutney  
Hot and Sour (Spicy 
Chutney)  
Fruit / Vegetable content ,%, min  40 Annex A  
pH, max  4.6 US ISO 1842  
Total ash, % , m/m, max  5 Annex B  
Acid insoluble ash,% , m/m, max  0.5 US ISO 763  
 
6 Food additives  
Fruit and /or vegetable chutney may contain food additives in accordance with US 45  
7 Contaminants  
7.1 Pesticide residues  
Fruit and /or vegetable chutney shall comply with those maximum pesticide residue limits established by the 
Codex Alimentarius Commission.  
7.2 Heavy metals   
4 © UNBS  2020  – All rights reserved  
 In addition to complying with those maximum levels for contaminants and toxins given in US 738, the level of 
lead (Pb) and Cadmium (Cd) in fruit and /or vegetable chutney, whe n tested in accordance with AOAC 999.11  
shall not exceed 0.1  and 0.05  mg/kg.  respectively  
8 Hygiene  
8.1 Fruit and /or vegetable chutney shall be produced and handled in accordance with US 28 EAS 39 . 
8.2 Fruit and /or vegetable chutney  shall comply with the m icrobi ological limits given in Table 2 when tested 
in accordance with the test methods specified there in   
Table 2 — Microbiological limits for  fruit and /or vegetable chutney   
Micro organism  limit Test method  
Total plate count , cfu/g, max.  5 x102 US ISO 4 833-1 
Yeast and moulds, cfu/g, max.  10  US ISO 21527 -2 
Escherichia coli,  max.  Not detectable  US ISO 7251  
Salmonella , /25 g Not detectable  US ISO 6579 -1 
9 Packaging  
Fruit and /or vegetable chutney shall be packaged in food grade packaging materials in ac cordance with US 
1659.  
10 Weights and measures  
10.1 Fruit and /or vegetable chutney shall be packaged in accordance with the weights and measures 
regulations  
10.2 Minimum fill of container  
The container shall be well filled with the fruit and /or vegetable chutney and the product shall occupy not less 
than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water 
capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of 
holding when completely filled. This requirement shall not be applicable for bulk packs for industrial us age 
11 Labelling  
11.1 General labelling requirements  
In addition to the requirements of US EAS 38 the following specific labelling requirements shal l apply and shall 
be legibly and indelibly marked   
a) name  of the product as “X” Chutney , where X denot es the name of fruit(s)  or vegetable(s) or Spicy 
used in the chutney ; 
b) date of manufacture ; 
c) best before ; 
d) country of origin;  DUS  2253 : 2020  
© UNBS  2020  – All rights reserved  5 
 e) name and address of manufacturer;  
f) net content in metric units;  
g) lot identification ;  
h) list of ingredients  in descending order   
11.2 Additional  labelling  requirement s 
11.2.1  If an added ingredient as defined in the optional ingredients alters the flavour characteristic of the 
product, the na me of the food shall be accompanied by the term “flavour with X” or “X flavoured” as 
appropriate  
11.2.2  Fruit and /or vegetable chutney shall be  labelled with  a minimum percentage of  total soluble solids  
12 Sampling  
Sampling shall be done in accordance with  US ISO 87 4  
6 © UNBS  2020  – All rights reserved  
 Annex  A 
(normative)  
 
Determination o f the fruit  / vegetable  content   
A.1 Apparatus  
2 mm aperture screen  test sieves co mplying  with ISO 3310  
A.2 Procedure  
Take 50 g of the representative sample in a flask, stir it with 200 ml boiling water for a bout two minutes,  and 
transfer to a previously weighed (2 mm) aperture test sieve.  Allow to drain for t wo minutes, Weigh  the sieve 
along with the remaining portion and calculate the percentage of fruit / vegetable conten t DUS  2253 : 2020  
© UNBS  2020  – All rights reserved  7 
 Annex  B 
(normative)  
 
Determination  of total ash  
B.3 Procedure  
Weigh accurately about 2  g of the material in a tared po rcelain,  silica or platinum dish. Ignite with the flame of 
a Meker burner for about  one hour. Com plete the ignition by keeping in a muff le furnace at  600° ± 20°C  until 
grey ash re sults. Cool in a desiccator and  weigh.  Ignite the dish again in the muffle furnace for 30 minutes, 
cool and  weigh. Repeat this process until the difference in weight between two  successive weighings is less 
than 1 mg. Note the lowest weight.  
B.4 Calculation  
Total ash (on moisture -free basis),  expressed as percent by mass, shall be calculated as follows:  
= 
  
Where  
W2 the lowest weight in g of the dish with the ash ; 
W weight in g of the empty dish; and  
W1 weight in g of the ~h with the dried material t aken for the test.   
8 © UNBS  2020  – All rights reserved  
 Bibliography  
[1] The food products order : 1995 , Food safety and standards  
[2] Fruits and Vegetable Chutney , March 21, 2013  
[3] IS 3500 :1966 , Specification for mango chutney  
[4] CXS 160 -1987 :2019 (amendment) , Standard for mango chutney  
[5] US 49 :2000,  Mango chutney — Specification  
[6] CXS 160 -1987, Draft revision to the standard for mango chutney (At Step 5/8)  
 
 DUS 2253: 2020  
© UNBS  2020  – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Ce rtification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Ugan da National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervis ion, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2253 : 2020    
 
ICS 67.080.01  
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© UNBS 2020 – All rights reserved