As an Amazon Associate, I earn from qualifying purchases.
Homemade Ms Balls Style SA Chutney That Gets Better Every Day
This Ms Balls Style SA Chutney is sweet, tangy, slightly spicy, and perfect for preserving. A homemade chutney recipe that pairs beautifully with cheese, curries, and sandwiches.
Sweet Peach and Apricot Chutney with a Warm Chili Kick.
Why You Will Love and Enjoy This Ms Balls Style SA Chutney
- The sweet and tangy flavour gets richer after a few days in the jar
- It pairs beautifully with cheese boards, curries, sandwiches, and grilled meats
- The recipe makes a generous batch, so you’ll have plenty to share or store
Ms Balls Style SA Chutney
- Prep Time: 20 minutes
- Soaking Time: 12 hours
- Cook Time: 150 minutes
- Total Time: 14 hours 50 minutes
- Yield: 18 half-pint jars 1x
- Category: Condiments
- Method: Moderate
- Cuisine: South African
Description
This chutney turns beautifully thick, sweet, tangy, and just a little spicy after a long, slow simmer. It’s the kind of recipe that makes your kitchen smell incredible, and somehow tastes even better a few days later.
Ingredients
- 4 x 6 oz bags dried peaches
- 1 x 12 oz box dried apricots
- 1 quart red or white wine vinegar
- 4 cups water
- 1 1/2 cups diced onion
- 10 1/4 cups sugar
- 2 cups boiling water
- 2 1/2 cups white wine vinegar
- 1 1/2 tbsp Worcestershire sauce
- 3 tsp salt
- 2 tsp cayenne pepper
Instructions
- Place the 4 x 6 oz bags of dried peaches, 1 x 12 oz box of dried apricots, and 1 quart red or white wine vinegar into a very large glass or ceramic bowl.
- Cover and leave overnight so the fruit softens properly. Don’t skip this part, or the fruit stays a bit chewy in spots.
- The next day, pour the soaked fruit and vinegar into a large heavy pot.
- Add 4 cups of water and bring everything to a gentle boil over medium heat.
- Lower the heat slightly and simmer for about 20 minutes until the peaches and apricots are soft enough to mash easily with a spoon.
- Drain the fruit mixture well, but keep about 1 cup of the cooking liquid in case the chutney gets too thick later. Rinse the fruit briefly with cold water so it’s easier to handle.
- Pulse the softened fruit in a food processor until you get a thick chunky purée. Don’t overblend it into baby food. A little texture makes the chutney better.
- Return the fruit purée to the pot and stir in the 1 1/2 cups diced onion.
- In a separate bowl, combine the 10 1/4 cups of sugar with 2 cups of boiling water.
- Stir until the sugar dissolves completely, then pour the syrup into the fruit mixture.
- Add the 2 1/2 cups white wine vinegar, 1 1/2 tbsp Worcestershire sauce, 3 tsp salt, and 2 tsp cayenne pepper. Stir well.
- Bring the chutney to a gentle simmer over medium-low heat.
- Cook uncovered for about 2 hours, stirring often, especially during the last 45 minutes when it thickens quickly. If the bottom starts catching, lower the heat right away.
- The chutney is ready when a spoon dragged across the bottom of the pot leaves a clear path for a second or two. It will also thicken more as it cools.
- Ladle the hot chutney into sterilized half-pint jars, leaving about 1/4 inch headspace.
- Wipe the rims clean, seal with lids, and let the jars cool completely. You should hear that satisfying little popping sound as they seal.
- Store the jars in a cool, dark cupboard for at least 1 week before opening if you can wait that long. The flavour settles and improves beautifully.
Notes
Prepared, tried, and tested by Herman and his wife, Stacie
Additional Information
- Can I make it less spicy? Yes. Reduce the cayenne pepper to 1 tsp or even 1/2 tsp.
- Can I use apple cider vinegar instead? Yes, although the flavour becomes slightly fruitier and less sharp.
- Why soak the fruit overnight? It softens the dried fruit properly so the chutney cooks evenly and blends smoothly.
Storage
- How long can this be stored and how? Unopened sealed jars can be stored in a cool, dark cupboard for up to 1 year. Once opened, refrigerate and use within 4 weeks.
Substitute Suggestions
- Replace dried peaches with extra dried apricots for a slightly tangier chutney
- Use brown sugar for a deeper caramel flavour
- Swap cayenne pepper with chili flakes for a milder heat
- Apple cider vinegar works well if wine vinegar isn’t available
Homemade chutney that tastes as if it came from an old family pantry
Ms Balls Style SA Chutney delivers that perfect mix of sweet fruit, tangy vinegar, and gentle heat that keeps people going back for another spoonful. The slow simmer creates a thick, glossy chutney that tastes incredible beside cheese, grilled meat, sandwiches, or curry, and the flavour only improves after a few days in the jar.
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.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
This sounds so different and intriguing! Thank you so much for sharing with us at Talking About it Tuesdays!
Hi Joanne. It’s a very typical SA condiment and well loved. Maybe you should give it a try.
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.