Bring Mrs. Balls Chutney Home: Spice Up Your Kitchen with Tangy-Sweet Memories

In a world where everything’s go-go-go, there’s something special about clinging to the flavours of home. You’re miles away from South Africa, and the mere thought of Mrs Balls Chutney floods your mind with memories of family braais (barbeques) and cosy dinners. It’s more than just a condiment; it’s like a warm hug from the past, connecting us to our roots and the goodness of homemade cooking.

Mrs Balls Chutney is a staple in kitchens across South Africa. It’s a delicious blend of tangy, sweet fruit with timeless flavour and appeal.

Uncovering the Story Behind Chutney

There’s a fascinating story behind Mrs. Ball’s Chutney. In the 1860s, Henry and Sarah Adkins travelled by ship from Canada to South Africa. Mrs Adkins, being a culinary enthusiast, struck up a conversation with an Indian chef onboard. She was curious about this incredible dip he whipped up for lunch one day.

Being a generous soul, the chef shared his secret recipe for a particular relish called “chatni,” a term from Hindi that later became anglicised into “chutney.” However, disaster struck! The ship hit a storm and sank. Miraculously, the Adkins survived and managed to salvage the precious recipe.

Fast forward, and Mrs. Adkins is now Mrs. Henry Adkins, Senior Colonial Chutney Manufacturer. Quite a mouthful, right? She started selling her perfected chutney recipe at local markets in 1870.

The recipe was passed down to their daughter, Amelia, who married Herbert Saddleton Ball. Mrs Ball and the family settled in Fish Hoek, a charming coastal suburb of Cape Town.

From Mrs. Ball’s humble kitchen beginnings, the chutney operation expanded with the help of businessman Fred Metter. Soon enough, they were churning out jars of chutney in factories, satisfying taste buds nationwide. Mrs Ball’s chutney has become the national favourite in just a few decades. Talk about a success story!

Eventually, the business changed hands, but the spirit of the original recipe lives on. Even though it’s now in the hands of one of South Africa’s biggest food companies, the magic of that Indian chef’s peach “chatni” lives on in every jar of Mrs Balls Chutney. What a legendary journey!

Chutney: A Versatile Condiment

Mrs. Ball’s Chutney is different from your average spread. It’s incredibly versatile in the kitchen. Whether slathering it on a cheese platter, adding a kick to BBQ meats, or jazzing up your favourite sauce, this chutney brings flavour. Seriously, the culinary possibilities are endless! I fondly remember chutney and chopped bananas on the side of our curry & rice dishes.

South African homemade fruit chutney is your ticket to flavour town for all expats longing for a taste of home or adventurous foodies ready to spice up your kitchen. With just a handful of pantry staples—think dried apricots, raisins, vinegar, and a pinch of spice—you can recreate the magic of Mrs Ball’s Chutney right in the comfort of your kitchen. It’s more than just cooking; it’s a love letter to tradition and the power of food to bring us all together, no matter where we roam.

Homemade Chutney is Best

For this recipe, I used dried apricots and raisins. But you could use dried peaches or a combination of the two. Substitute the raisins for sultanas, and add more or less chilli to suit your taste. The options are endless.

So what are you waiting for? Gather your ingredients, and get ready for a homemade chutney adventure like no other. With South African homemade fruit chutney by your side, every meal celebrates flavours, memories, and the joy of cooking from the heart.

Homemade Fruit Chutney

Create your own fruit chutney that tastes just as good as Mrs Balls.

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Prep Time: 12 30

Cook Time: 45

Course: Condiment, Dips & Spreads

Cuisine: South African

Keyword: Chutney, Homemade Fruit Chutney, Mrs Balls Chutney

Ingredients

450 g dried apricots
220 g raisins
450 g oinions about 3 large onions
1 ½ cups vinegar a fruity vinegar is a great option. I used raspberry vinegar
2 cups water
1⅓ cups white sugar
1 tsp salt
1 tsp dried chilli flakes alternatively, cayenne pepper

Instructions

Roughly chop the apricots to be about the same size as the raisins.
Soak the apricots and rasins in the vinegar for 12 hours, or overnight.
In a food processor, blend the apricots and raisins together until finely chopped. I blended some of the fruit a little longer to make the chutney a little smoother.
Finely chop the onions.
In a large pot / saucepan, add the apricots & raisins, onions, water, sugar, salt and chilli flakes.
Bring to the boil and stir well.
Turn down the heat and place the lid on the pot.
Stir occassionally ensuring the chutney doesn't burn or catch at the bottom of the pot, simmer for 30 to 45 minutes, until the chutney is thick and syrupy.
Allow to cool before pouring into clean, sterilised jars.
Seal tightly and store in the cupboard. Opened jars should be stored in the fridge.

When you’re searching for a delicious homemade condiment to add some tangy fruity flavour to your next meal, I’m sure that this homemade chutney will become a part of your pantry staple, as it has been a regular in ours!

If you do decide to make it, let me know your delightful results in the comments below.

xoxo