T
his one is for all the tastebuds scattered across the world—the ones who suddenly crave a generous dollop of the famous Mrs. Balls Chutney with their curry, boerewors, or cheese sandwich. You know who you are. You’re standing in your kitchen somewhere far from home, missing that sweet-savoury tang that only Mrs. Balls can deliver. And then you find it, gleaming on a shelf in a South African import store, wearing a price tag that makes your heart skip a beat for all the wrong reasons.
What I love about Mrs. Balls Chutney is that it carries a story with every spoonful. It’s not just a sauce—it’s South African history bottled up. A blend of sweetness, spice, and nostalgia that’s been part of family tables for generations. I feel like you can pair it with most things but that’s just me being biased but serve it with everything from Sunday roasts to braaibroodjies, samosas, babotie, even scrambled eggs. (Don’t knock it till you try it!) There’s something about that balance of apricot, vinegar, and spice that makes it taste like home, no matter where you are in the world.
But here’s the thing: we live in a time where home travels with us. And while I’ll always have a soft spot for that original bottle with its familiar label, I’ve also learned to get creative. It’s about the essence, not just the brand—the way chutney ties together sweet and savoury, the way it brings warmth to any dish. Whether you make your own version or discover a local equivalent abroad, the point is to keep that South African flavour alive.
There’s a quiet kind of pride that comes with recreating something so iconic from scratch or finding clever substitutes where you are. It’s like saying, “I may be far from home, but my tastebuds still remember where they came from.”
So, to all the expats and wanderers out there—don’t lose hope when you see that overpriced jar of Mrs. Balls Chutney calling your name from across the aisle. You can absolutely capture that same comfort and flavour without breaking the bank. Because at the end of the day, what we’re really craving isn’t just a sauce—it’s the feeling of connection, the reminder that no matter how far we roam, home is still just one bite away. Bringing Mrs. Balls Chutney. Balls Local and Abroad – A Taste of Home Without the Price Tag.
Ingredients
- 100 grams dried apricots approx.
- 150 grams dried peaches approx.
- 500 ml brown vinegar
- 200 ml water
- 150 ml apple cider vinegar
- 100 grams onions diced
- 500 grams light brown sugar white, castor, or powdered sugar
- ¼ tsp ground cayenne pepper or as per your preference
- ½ tsp salt
Instructions
- Soak the dried fruit in brown vinegar and water for 12 hours or overnight. Then transfer the soaked fruit and the liquid to a food processor or blender. Lightly process or blend the mixture until you're left with a chunky but not smooth consistency - it's very important for the chutney to still have texture.
- To a medium saucepan, add onion, the blended fruit-vinegar-water mixture, apple cider vinegar, sugar, cayenne pepper and salt. Note: you might need more apple cider vinegar depending on how thick or thin you'd like it so have extra vinegar on hand.
- Bring to a boil, then reduce the heat to low-medium, cover with the lid slightly ajar and simmer for 30 min. Remove the lid and continue simmering for another 30 minutes or until dark brown in colour, thick and glossy. Note: Feel free to add more water or ACV if you're losing too much moisture but note I didn't add any. The chutney should become more jam like as it cook, but also not too thick as it'll thicken once it starts to cool down.
- Place in the fridge once it has reached room temperature or use right away. If you prefer jarring the chutney, then bring a pot of water to a boil and gently place the closed jar in the water. The water must surpass the jar by 5cm. Boil for 15 minutes. Turn off the heat and allow the jars to rest in the water until it has fully cooled. Remove once cooled and place in the pantry once dried.
- The chutney's flavour profile will continue to mature and improve the longer it is jarred so please take that into consideration. Enjoy!