Mrs Balls Chutney copycat recipe

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!

The history of Mrs Balls Chutney

Mention Mrs Balls chutney to any South African and you will see their eyes immediately light up, and their mouths start to water.

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.

The story goes that a certain Mr and Mrs Adkins were on a ship sailing from Canada to South Africa back in the 1860s.  While on the ship Mrs Adkins was given the recipe for chutney by one of the Indian chefs.  Chutney is the anglicised version of the Hindu work Chatni, meaning a relish made with fruit and spices.

Mrs Adkins passed the recipe on to her daughter Amelia, when Amelia married Mr Herbert Saddleton Ball. Amelia cooked and sold the chutney to help with the family finances.  She named her chutney Mrs H.S.Balls Chutney, using her husband’s initials as was the custom in those days.  The chutney proved so popular that the business expanded, and was eventually passed on to Amelia’s sons, who ran the business until it was bought out by one of the big food manufacturers in South Africa.

Amelia Ball passed away in 1962 at the age of 97, leaving South African families everywhere the legacy of her amazing chutney.

I found a lovely video of an advert for Mrs Balls Chutney that I’d like to share

How to make Mrs Balls Chutney

The original recipe is a closely guarded secret.  During my research on how to make it I’ve come across many variations.

Some people say you should make it with dried apricots, others say you should use dried peaches.  Some say to soak the dried fruit in vinegar overnight, others say soak in water.

If you want to make the peach version then just substitute the dried apricots for dried peaches.

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.

Shopping List

Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.

• 500g Dried Apricots – you need to chop these to the size of sultanas
• 250g Sultanas
• 500g Onions – chopped to the size of sultanas
• 350ml sherry vinegar – or any ‘fruity’ vinegar – don’t use plain white or malted brown vinegar or the chutney will taste too acidic.
• 500 ml water
• 250g white sugar
• 1 teaspoon salt
• 1 teaspoon Dried Chilli Flakes – you can adjust this quantity according to your own taste

Steps

• 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.

• 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.
• Tip the whole lot into a large saucepan (that has a lid).

• Use the food processor to chop the onions and add them the fruit in the saucepan.
• Once again, don’t chop too finely – keep them the same size as the chopped apricots.

• Add the rest of the ingredients and bring to the boil.
• Place the the lid on the pan, turn down the heat, and allow to simmer for at 30 to 45 minutes until the mixture becomes thick and syrupy. 
• If it’s still not thick enough after this time, just simmer a bit longer. You are looking for the consistency of a nice sticky jam. Do remember however that the mixture will thicken on cooling.

• As with all recipes you need to taste and adjust the flavour as you go along.
• If you find the chutney is too acidic you can add a touch more sugar. If you want it hotter, add more chilli.
• This is quite a sweet chutney and the final result should be sweet and tangy.

• Pour into sterilised jars and keep in your fridge until you are ready to use.   This chutney improves with age.

A note on the chilli

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.

Equipment

To make this recipe you will need the following equipment:

• Large mixing bowl with lid – for soaking the fruit overnight
• Food processor – to chop the fruit
• Large saucepan with lid – for cooking the chutney
• Mason Jars – for storage
• Spatula – for stirring the chutney

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Recipe – Mrs Balls Chutney

Print Recipe

5 from 2 votes

Mrs Balls Chutney

Copy cat recipe of the original South African Mrs Balls Chutney. Fruity and spicy, it makes an ideal accompaniment to cold meats and pies. You can also add it to your favourite stew or mince recipe for extra flavour.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Sauces

Cuisine: Any, South African

Servings: 2 500ml jars

Calories: 155kcal

Author: VJ

Ingredients

• 500 g Dried Apricots finely chopped
• 250 g Sultanas
• 500 g Onions finely chopped
• 350 ml Sherry Vinegar
• 500 ml Water
• 250 g White Sugar
• 1 teaspoon 5 (ml) salt
• 1 teaspoon Dried Chilli Flakes more or less to your own taste

Instructions

• Soak the apricots and sultanas overnight in the vinegar (about 12 hours). See Note 1
• Tip it all into a food processor and blend until roughly chopped. See Note 3.
• Place the mixture in a large saucepan
• Finely chop the onion and add to the fruit
• Add the rest of the ingredients and stir well. See Note 4.
• Bring to the boil then turn the heat down and put the lid on the saucepan
• Simmer for 30 – 45 minutes until the mixture is thick and syrupy. It will thicken further on cooling. See note 5.
• Cool and pour into sterilised jars and store in the fridge.

Notes

The dried fruit absorbs the vinegar as it soaks overnight, and will be plumped up the next day.

You can substitute the dried apricots for dried peaches if you want to make a peach chutney.

When you chop the fruit and onions you don’t want them to become too finely blended.  You are looking or a nice chunky chutney.  Aim to get them the size of small raisins.

This recipe calls for sherry vinegar, but you can substitute this for brown grape vinegar or any ‘fruity’ vinegar.  Don’t use plain white or brown vinegar – the taste will be too acidic.

The length of time you let the mixture simmer depends on how thick you would like your chutney to be.   You are looking for the consistency of a nice sticky jam.  Do remember that the mixture will thicken on cooling.

As with all recipes you need to taste and adjust as you go along.  If you think the chutney tastes too acidic then add a little more sugar.  If it doesn’t have enough bite then add more chilli.  

The end result should be a sweet and tangy sticky chutney.

The calories have been calculated per 100 ml.

If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.

Related Recipes

If you enjoyed this recipe you might like to browse through some of my other South African recipes.

Or perhaps you’d like to try some of my other sauces:

• Thai sweet chilli sauce – much nicer than store-bought – and the bonus is you can adjust the heat to suit yourself.
• Peanut and cucumber dipping sauce – included in the recipe for Thai Salmon Fishcakes.

Thai Sweet Chilli Sauce (Nam Chim Kai)

Homemade Thai inspired sweet chilli sauce

View recipe

Thai Salmon Fishcakes with Spicy Dipping Sauce

Thai inspired fishcakes made from tinned salmon and served with a spicy peanut and cucumber dipping sauce

View recipe

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