Mrs H.S. Balls



Probably the greatest condiment ever, Mrs Ball’s chutney is a South African institution. Given that it’s a staple purchase from the South African shop in London Bridge or Charing Cross, along with Biltong (and Boerewors in summer) I found this recipe that I’m far too lazy to ever actually make but like the idea of having:

Edward Ball, Mrs. Ball’s grandson scaled down this original recipe to make 18 bottles of (mild) chutney.

612 g dried peaches 
238 g dried apricots 
3 litres brown wine vinegar 
2 1/2 kg white sugar 
500 g onions 
120 g salt 
75 g cayenne pepper 
1 to 2 litres of brown wine vinegar for soaking 
About 2 litres of brown wine vinegar for mixing 

The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain. Put the fruit through a mill. Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar. The amount of vinegar depends on the consistency: it should not be too runny or too thick, but have the same consistency as the end product you find in the bottle. Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning. Sterlise your bottles and spoon in the mixture. That’s it – you’ve got Mrs Ball’s Chutney.

To make the chutney hot, add 75 g chopped chillies.

To make peach chutney, omit the apricots and use 850 g dried peaches instead.

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