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Homemade Ms. Balls Chutney an original South African favorite

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Homemade Ms. Balls Chutney an original South African favorite 

Folks, I’m so impressed with my wife’s skills in the kitchen. She got the Ms. Balls recipe from the web, modified it a bit, and spot-on!! So, I have my own chutney sweatshop in the house. Hats-off!!

Post updated Feb 24, 2021

Yield: 18 x ½ pint (275 ml) jars

Homemade Ms. Balls Chutney an original South African favorite

15 CONSOL bottles burned upside down filled with home made chutney

Folks, I'm so impressed with my wife's skills in the kitchen. She got the Ms. Balls recipe from the web, modified it a bit, and spot-on!! So, I have my own chutney sweatshop in the house. Hats-off!!

Soak Overnight 12 hours
Cook Time 2 hours 40 minutes
Total Time 14 hours 40 minutes


  • 4 six-ounce bags dried peaches (I found Sun-Maid brand at Kroger)
  • 12-ounce box of dried apricots (found these in the fresh foods at Kroger)
  • 1-quart (0.946353 liters) or 4 US cups / 5 Canadian cups of red or white wine vinegar
  • 4 cups water
  • 1½ cups diced onion
  • 10¼ cups (5 lbs.) sugar
  • 2 cups boiling water
  • 2½ cups white wine vinegar
  • 1½ tablespoons Worcestershire sauce
  • 3 teaspoons salt
  • 2 teaspoons cayenne pepper


Empty dried fruits and a quart of white/red wine vinegar into a large glass bowl.

Allow the fruit to soak overnight.

Pour fruit and vinegar into a large pot, add 4 cups of water to cover.

Bring to a boil, then slightly reduce the heat and cook 20 minutes until soft.

Drain fruit and rinse with cold water to make it easier to handle when milling. I used my food processor to chop the fruit into a puree.

Return milled fruit to the pot and add the onion. In a separate bowl, combine the sugar with 2 cups of boiling water and stir until dissolved.

Add this “syrup” mixture to the pot and then add the wine vinegar.

Mix in Worcestershire sauce, salt, and cayenne pepper.

Cook over medium-low heat for 2 hours stirring often to keep the sugar from sticking or burning in the bottom of the pot.

Transfer cooked mixture into 18 sterile glass ½ pint (275 ml) jars and allow them to seal as they cool.


Prepared, tried, and tested. and posted on behalf and with the permission of Herman de Klerk and his wife Stacie from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

Nutrition Information



Serving Size


Amount Per Serving Calories 28Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 68mgCarbohydrates 7gFiber 1gSugar 5gProtein 0g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Mrs. HS Ball’s Blatjang 

Read all about the history of Mrs. HS Ball’s Blatjang is a traditional South African sauce made since 1914.


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