Mrs H.S. Ball’s chutney is one of South Africa’s most iconic and tasty creations to use in the kitchen, at the table and the braai. I think it’s just good manners and a sign of respect to the food to be enhanced with this delicious condiment.
Before we have a look at the recipes here’s a quick bottled history of this unique and versatile chutney.
Six ingredients is all it took to launch one of South Africa’s favourite food brands.
Although there are differing accounts of the history of Mrs H.S. Ball’s chutney, all agree that it was a recipe passed down to Amelia Adkins, who married Herbert Saddleton Ball in South Africa in the early 1900’s.
Upon Herbert’s retirement the family moved from Johannesburg to Cape Town and Amelia began making the chutney at home. Herbert took a few bottles with him to sell every time he went into town. Fred Metter, a food importer, was lucky enough to meet Herbert on one of these forays and shortly thereafter began marketing the chutney. Apparently the octagonal bottle and oval label originated from Fred. The crest on the top of the label is that of the Ball family.
Such was the success of the chutney that ever-larger premises were required to cope with the increasing demand. Nowadays wherever there is a concentration of South African expats on the 6 continents you will be sure to find a supply of this beloved chutney.
As you will see from the following recipes there are so many different ways to use this chutney with food that the options are almost limitless and will allow you to be creative.
I would recommend using the Lite Original Recipe Chutney (Although there are four other variants) as the healthiest option.
Recipes to try:
