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Mrs. Balls Chutney is an iconic South African condiment. You can thank us later for this recipe, but do try out this lovely condiment, called South African Mrs. Balls Chutney.
I got my dried peaches from our local spice and other dried fruit shop. While visiting this shop for some spices (which we regularly do), we discovered that they keep South African dried peaches. Only thing was that the peaches were so dried out that we needed to cook them to enjoy them. We realized that they dry out because people do not buy them that much as they are expensive so we asked the owner to order a fresh box (10kg) for us. When they arrived, we found them to be lovely soft, and juicy when chewing them. To keep them from drying out we vacuum-packed them in small batches.
Dried peaches are not available in NZ other than importing them from directly South Africa.
OK, I got my fruit together and made the chutney which came out lovely and tasty! I managed to get 2,5 liters (5×500 ml) jars.
South African Mrs. Balls Chutney
- Prep Time: 12 hours
- Cook Time: 2 hours
- Cook Time: 1 hour
- Total Time: 15 hours
- Yield: 2,5 liters (5x500ml) jars; 50 servings at 50 ml per serving 1x
- Category: Fruits, Vegetables, and Other Produce
- Cuisine: South African
Description
Mrs. Ball’s Chutney is a super delicious, awesome spicy condiment that is extremely popular in South Africa. You prepare it with dried fruits and spices that will provide a unique and tangy flavor. If you’re looking for a unique and flavorful condiment, Mrs. Ball’s Chutney is definitely worth trying!
Ingredients
- 500 g dried peaches
- 250 g dried apricots
- 3 liters brown wine or malt vinegar
- 2 1/2 kg sugar
- 500 g onions
- 12.0 g salt
- 7.5 g cayenne pepper
Instructions
- Soak the dried fruit in malt vinegar overnight.
- Chop the onions into small pieces.
- Drain the fruit and retain the vinegar.
- Process the fruit and chopped onions in a food processor.
- Add the processed fruit and onion mixture to a pot.
- Add sugar, retained plus 1-liter vinegar, and bring to a boil while stirring.
- Add more vinegar if too thick (it should not be too runny or too thick).
- Cook for 1 – 2 hours, stirring occasionally to prevent it from ‘catching’ on the bottom.
- Add the salt and cayenne pepper while cooking and tasting to your preference.
- Pour into sterilized jars and seal.
Notes
Prepared, tried, and tested by Edward from SA Tasty Recipes – Saffas Daily Recipes.
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 58
- Sodium: 95
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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Sounds interesting but I have never made chutney. I may have tasted a chutney once.
Maybe you should give this one a go and see if you like it. It’s a very typical SA condiment, used on the side or in dishes.
Hi Esme,
Many similar recipes use 120 g salt whereas your recipe uses 12.0 g. Please can you confirm the correct amount. Many thanks, Anna
Hi there Anna. I checked the post of Edward who shared this recipe with us and the amount is correct as per the post and he also mentioned: I have also altered the amount of salt and cayenne pepper by way of tasting the contents while cooking.
Hope this will help.
Just love it.
Grew up eating mrs ball’s chutney, moved to ireland where its hard to get.
Been making this recipe for 20+ years
Hi Jennifer. Glad to know that you make this recipe regularly. Enjoy and thanks for dropping in.
I’ve never had chutney before. I’ll have to give it a try. Thank you for the recipe
Hi Christy. Hope you will try and especially enjoy it. It’s a typical and favorite SA condiment and well loved by many
I am well travelled yet never been to south Africa. Its time to plan and taste that Chutney. Thanks for sharing it Esme
Julie, it’s for sure worth a try, and truly hope that you do get to taste it and also visit SA
I haven’t heard of this before but it sounds awesome! I cannot say I have had any chutney in a while, but do like Branston Pickle on cheese! Sim x
Sim, It’s worth making this Chutney and I hope you will give it a try and will enjoy it
Beet to West Africa, but never South. And they don’t make this. It looks interesting; we’ll try it out! Thanks!
Hope you will enjoy it, it’s a typical SA condiment, and loved my many. Enjoy