Mrs H.S. Ball's Original Recipe Chutney, 470g

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Sherry vinegar - or any 'fruity' vinegar - don't use plain white or malted brown vinegar or the chutney will taste too acidic. In April 2013, Mrs Ball’s became a wholly-owned subsidiary of Tiger Consumer Brands Limited. It is now exported to countries like Germany, New Zealand, Australia and more. Main equipment - large saucepan with lid - I like these saucepans because they have non-metal handles. You could use it in place of Tamarind Chutney, however it wouldn't give the same 'sour' tang that you get with Tamarind Chutney as this is a sweet chutney.

Peach and apricot chutney. Mrs. Ball started making the chutney after she moved to Johannesburg with her husband and seven children. Her friends and family loved it so much that the business started blossoming on its own. The demand increased; Mrs Ball cooked and her husband bottled. Bobotjie - a traditional Cape Malay dish of spicy curried mince beef baked in a savoury egg custard and served over rice. Samosas with cheese and sweetcorn - a popular delicacy made with deep-fried pastry stuffed with a mixture of curry-flavoured cheese and sweetcorn.Then, once you’ve had a taste, you’ll realise just how delicious it is and just how many dishes you can transform with this amazing chutney. Then you’ll think to yourself “I HAVE to make that again!” Chutney itself has its origins in India and other parts of South Asia. With the mixing of cultures through colonization by the British in India, traditional jamsincreasingly incorporated more savory ingredients as well as spices. The Dutch had already brought enslaved South Asians to the Cape by the time chutney had gained popularity in Europe as a luxury food item; however, the popularity of chutney in South Africa came about through Cape Malay influences during the Dutch enslavement of Malays and Indonesians.

While there are six flavours of Mrs H.S. Ball’s Chutney, the original remains a fan-favourite. The official recipe remains a secret. Ham en kaas souttert – South Africa’s version of a quiche, this is simple, tasty, healthy home cooked food at its best. One to please the whole, guaranteed! If you find the chutney is too acidic you can add a touch more sugar. If you want it hotter, add more chilli. Anyway, I've come up with the recipe which I think is pretty close to the original taste. I've used a mixture of dried apricots, sultanas and onion, and even if it is not 100% authentic, I think it tastes pretty good. What you will need to make chutney In the early seventies, Brooke Bond Oxo bought over the business, which was later sold to Unifoods. Still owned by them today, Mrs. Ball’s chutney is being made in Johannesburg and exported to Germany, Britain, New Zealand and Australia.

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You can get the complete list of ingredients and full instructions for making this chutney on the printable recipe card at the end of this post** Bobotie – a beef casserole with such a wide range of flavours, this is one of the national dishes of South Africa, yet it doesn’t get enough love. The subtle sweetness goes so well with the savoury flavours. What you get is a dish like no other! Mrs Balls Chutney is produced both in the original version, which I have tried to replicate here or in a HOT version. If you want to make the hot version, you can adjust the amount of chilli in the recipe to suit your own taste. Save for later

Tomato jam - this is a cross between a jam and a chutney - delicious on sandwiches or served as part of a cheese board. It is the most delicious chutney, made with dried fruit, with a hint of chilli. It is used to add flavour to stews and curries or served as a side dip with cold meat or pies. Venison sausage casserole – a big, hearty, supremely comforting dish. These sausages are absolutely When I lived in South Africa, it was common to serve a dish of curry topped with a teaspoon of chutney and sprinkled with desiccated It’s so incredibly versatile. Spoon a little on the side of a fry up for a tangy, fruity angle. Add some to your favorite sandwiches. Stir it into curries or stews for a final flavour bomb. Spoon it into a fresh out of the oven baked potato.The name went from ‘Mrs Henry Adkins Sen., Colonial Chutney Manufacturer’ as it was known when her mother Sarah made it, to the simpler ‘Mrs H.S. Ball’s Chutney’. In those days, women went by their initials of their husbands, in this case, Herbert Sandleton Ball. Amelia would often make the chutney for church bazaars, and soon began making the chutney commercially to make some more money for her family. It became very popular, and the family ran a small-scale operation from their kitchen.

Tobacco onions – these smoky onions are delicious on their own. Add a side helping of Mrs Ball’s and serve up to your friends at your next dinner party. It will go down a storm South Africa is known for many dishes - the most iconic of all being Mrs Balls Chutney - spicy, fruity and delicious. It's made with minced dried fruit and onion, flavoured with a hint of chilli. It has a slightly sweet, tangy taste, with just enough heat from the chilli to give it a bit of a bite. Absolutely delicious served with a slice of pork pie and a chunk of cheese! Next day, blend the soaked fruit in a food processor (along with the soaking liquid). Don't allow the apricots to become too finely chopped - you want them to be the same size as the sultanas.Place the dried apricots and sultanas in a large bowl and cover with the vinegar. Cover and leave to stand overnight. This allows the fruit to plump up as the vinegar gets absorbed. The original recipe is a closely guarded secret. During my research on how to make it I've come across many variations. Once you make it and realise how simple it is, you’ll think to yourself “hmmm, I think I might make that again sometime.”