Mrs Balls, eat your heart out!

So a while back I mentioned that one of the things I missed from South Africa was Mrs Balls Chutney

While you can get Mrs Balls in Israel it comes at a premium since it’s a specialty import. 

So I decided to make my own. And it’s delicious!

For some reason my recipe card add on isnt working so please excuse the ugly recipe below…

Fruit Chutney Recipe

A traditional South African fruit chutney.

**The recipe requires that you leave the fruit soaking in water over night, the times below do not include the soak time*

Prep time: 20 minutes                                 Cook time:  2 hours

Yield: 6-8 small jars


  • 500g dried pears
  • 500g dried peach
  • 500g dried apples (I didnt have apple but I did have mango so I substituted)
  • 500g dates
  • 500g sultanas 
  • 4 cups water
  • 2 cups vinegar
  • 1 cup sugar
  • 2 cloves garlic, pressed
  • 1 teaspoon powdered ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon tumeric
  • 1 teaspoon sweet chili mix


  • Roughly (or finely) chop all the fruit. 
  • Place in a bowl and cover with the water. 
  • Leave over night. 
  • The next day place the fruit in a large heavy bottomed pot. 
  • Add all the remaining ingredients to the pot and mix well. 
  • Bring to the boil. 
  • Lower the heat and simmer for 2 hours. 
  • Bottle the mixture into clean glass jars while still hot. 
  • You can eat the chutney straight away but it’s better to let it mature for a few weeks (6-8 is recommended). 


  • This time I couldn’t find any dried apple in the store so I left it out. Basically you can add or leave out any of the fruits depending on availability or the taste you are looking for.
  • If you don’t have rubber sealed lids on your jars, then place some wax paper between the jar and the lid before sealing.
  • You can eat the chutney straight away but it’s better to let it mature for a few weeks (6-8 is recommended).