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

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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. Main equipment - large saucepan with lid - I like these saucepans because they have non-metal handles. Amelia Ball eventually passed the business on to her sons, who sometime later sold the company to one of South Africa’s largest food companies. 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!

Businessman Fred Metter helped the family scale up the business, and together they opened the first factory in Retreat. He was also the one who chose the famous octagonal shape of the bottle, and insisted it be kept in glass instead of plastic. Lamb bredie - a delicious lamb stew made with succulent lamb ribs, cooked in a pressure cooker with vegetables Sherry vinegar - or any 'fruity' vinegar - don't use plain white or malted brown vinegar or the chutney will taste too acidic.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.

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. 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 to soak it in water. Pour into sterilised jars and keep in your fridge until you are ready to use. This chutney improves with age and will keep for weeks in the fridge. 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!

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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!”

When making this recipe, be sure to use sterilized jars to ensure the chutney stays fresh for longer. It can be stored in the fridge for up to six months or frozen for even longer. 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. 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.Boereboontjies – translating as “farmer’s beans” in English, this is a big hearty side that’s made up of buttery mash and green beans. When served alongside a hearty roast, this takes some beating 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 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 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. Venison sausage casserole – a big, hearty, supremely comforting dish. These sausages are absolutely

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. Home Industries started selling her chutney and by 1918 she sold about 24 bottles a day, which in the years to come grew to 8 000 bottles a day.What started as an operation out of Mrs Ball’s kitchen soon expanded and, with the help of businessman Fred Metter, they took their operation into factories, making an increasingly large quantity. Within a few decades, Mrs Balls chutney had become a national favourite. Keen to share his culinary secrets, the chef gave her the recipe for his special “chatni,” a Hindi word for a relish made with fruits and spices, which would later be called chutney in English.