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. Tobacco onions – these smoky onions are delicious on their own. Add a side helping of Mrs Ball’s and serve up to your friends at your next dinner party. It will go down a storm 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! The chutney recipe stayed in the family and was passed down to Amelia Adams, one of the daughters of Mr and Mrs Adams. She married Herbert Saddleton Ball, becoming Mrs Ball, and the family settled in the beautiful coastal suburb Fish Hoek, which is today part of Cape Town.

Sherry vinegar - or any 'fruity' vinegar - don't use plain white or malted brown vinegar or the chutney will taste too acidic. Lamb bredie - a delicious lamb stew made with succulent lamb ribs, cooked in a pressure cooker with vegetables 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!Main equipment - large saucepan with lid - I like these saucepans because they have non-metal handles. 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.

Tomato jam - this is a cross between a jam and a chutney - delicious on sandwiches or served as part of a cheese board. 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. You can get the complete list of ingredients and full instructions for making this chutney on the printable recipe card at the end of this post**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 Amelia passed away in 1962 at the age of 97, leaving behind a family legacy that will endure forever. The family business was sold to Brook Bond Company in the 1960s, after which it was sold to Lever Brothers who eventually sold it to Unilever SA. 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!”

In 1921 the Ball family moved to Cape Town. After living in Kalk Bay and Diepriver they settled in Plumstead (where her husband took over the chutney cooking).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.