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Homemade Ms. Balls Chutney is 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
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Homemade Ms. Balls Chutney an original South African favorite
- Prep Time: 12 hours
- Cook Time: 2 hours 40 minutes
- Total Time: 14 hours 40 minutes
- Yield: 18 x ½ pint (275 ml) jars 1x
- Cuisine: South African
Description
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!!
Ingredients
- 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
- 1 1/2 cups diced onion
- 10 1/4 cups (5 lbs.) sugar
- 2 cups boiling water
- 2 1/2 cups white wine vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 3 teaspoons salt
- 2 teaspoons cayenne pepper
Instructions
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.
Notes
Prepared, tried, and tested. and posted on behalf and with the permission of Herman de Klerk and his wife Stacie
Nutrition
- Serving Size: 1
- Calories: 28
- Sugar: 5
- Sodium: 68
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 0
- Cholesterol: 0
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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I have just made some Chutney two days before. I have now read your new recipe and it looks amazing. I like the process and I certainly will try this recipe next time.
Thanks for sharing it.
Hi there Edward. Good to hear from you again. I am sure that the chutney you made are awesome as well. Thanks for checking out this one and let us know when you made this how it compares to your own version. Please remember to share your own recipes in the FB groups.