How to make Peach Chutney (the South African Recipe)

If you ever visit South Africa as a tourist, you simply must try anything made with Mrs. Ball’s Chutney. Chutney also forms the base of many delicious dishes and traditional recipes, and I suspect you’ll struggle to find a home without a jar tucked away in the cupboard.

Calling all South African Expats and Everyone who loves South African Chutney !

OK, so I just have to mention, there are literally thousands of different ways to make chutney, and it all comes down to personal taste.  Try the recipes until you get to the one you love.  They are all so easy to make.

Firstly, let’s start with the internet sensation recipe that everybody says is a copycat recipe of the authentic Mrs. Ball Chutney. Although in my opinion, we will never be able to get even close to the original Mrs. Balls recipe. After all, there is only one Mrs. Balls Chutney… Here is the peach chutney recipe. You decide.

Ingredients for the copy cat Mrs. Balls recipe

850 gr dried peaches (OR 500 gr dried peaches and 250 gr dried apricots)
3 lt dark grape vinegar
2.5 kg white sugar
500 gr onions
12 gr salt
7,5 gr cayenne pepper (optional – or you can add a little less according to taste)

How to make chutney

Let the fruit soak overnight in the vinegar.
The next morning, remove the fruit from the vinegar and blits the fruit in a food processor until the desired consistency.
Add the sugar and onions and only a bit of the vinegar. Cook for a further 2 hours, while regularly stirring it, to prevent it from ‘catching’ on the bottom.
Don’t add too much vinegar as it is not supposed to be too runny or too thick. (You almost want it like yogurt or porage but with pieces of fruit in it…not smooth in texture.)
Bottle in sterilized jars while still warm.

Now for a quick and easy recipe, anyone can make at home, no matter where you are. A few bottles of this on your kitchen or pantry shelf are definitely going to impress your friends.

How to make the easiest peach chutney ever

1 kg Yellow Cling Peaches (washed, peeled and diced)
500 gr onions (diced)
2 tsp salt
3 gr cayenne pepper
1.5 lt brown grape vinegar
1.25 kg sugar

Method:

Through everything in a big pot, place on the stovetop and cook until the desired consistency.
You only have to remember to stir regularly and to bottle it while still warm.

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Where does Chutney come from?

According to Wikipedia, chutney originated in India. Although the South African version as we know it today, is totally different and often not at all as ‘spicy’. It was traditionally, and still is today, a method of preserving fruit.

May your pantry shelves always be stocked with the best and most delicious homemade produce. Maybe this peach chutney recipe is just the one that gets you started to preserve your own food, the easy way. Remember: Home is where the heart is…and the way to an expat’s heart is through traditional, home country recipes… 🙂

Enjoy!

Anna C

Another great recipe:

When Life Gives You Lemons…

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