Mrs H.S. Ball's Original Recipe Chutney, 470g

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Sherry vinegar - or any 'fruity' vinegar - don't use plain white or malted brown vinegar or the chutney will taste too acidic. 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. Game casserole – hearty, warming, comfort food, this game casserole is a fantastic recipe. If you’re not a fan of game, give this a try… you might just change your mind 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.

Lamb bredie - a delicious lamb stew made with succulent lamb ribs, cooked in a pressure cooker with vegetables 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. 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.Amelia Ball eventually passed the business on to her sons, who sometime later sold the company to one of South Africa’s largest food companies. Tomato jam - this is a cross between a jam and a chutney - delicious on sandwiches or served as part of a cheese board.

It’s so incredibly versatile. Spoon a little on the side of a fry up for a tangy, fruity angle. Add some to your favorite sandwiches. Stir it into curries or stews for a final flavour bomb. Spoon it into a fresh out of the oven baked potato.Amelia would often make the chutney for church bazaars, and soon began making the chutney commercially to make some more money for her family. It became very popular, and the family ran a small-scale operation from their kitchen. Chutney itself has its origins in India and other parts of South Asia. With the mixing of cultures through colonization by the British in India, traditional jamsincreasingly incorporated more savory ingredients as well as spices. The Dutch had already brought enslaved South Asians to the Cape by the time chutney had gained popularity in Europe as a luxury food item; however, the popularity of chutney in South Africa came about through Cape Malay influences during the Dutch enslavement of Malays and Indonesians. Bobotjie - a traditional Cape Malay dish of spicy curried mince beef baked in a savoury egg custard and served over rice. One of the great things about this recipe is its versatility. It can be used as a condiment for sandwiches or burgers, as a marinade for meat dishes, or as a topping for rice or noodles. It is also a great addition to a cheese plate or charcuterie board.

Ham en kaas souttert – South Africa’s version of a quiche, this is simple, tasty, healthy home cooked food at its best. One to please the whole, guaranteed! Keen to share his culinary secrets, the chef gave her the recipe for his special “chatni,” a Hindi word for a relish made with fruits and spices, which would later be called chutney in English. Samosas with cheese and sweetcorn - a popular delicacy made with deep-fried pastry stuffed with a mixture of curry-flavoured cheese and sweetcorn.Main equipment - large saucepan with lid - I like these saucepans because they have non-metal handles. Once you make it and realise how simple it is, you’ll think to yourself “hmmm, I think I might make that again sometime.” In the early seventies, Brooke Bond Oxo bought over the business, which was later sold to Unifoods. Still owned by them today, Mrs. Ball’s chutney is being made in Johannesburg and exported to Germany, Britain, New Zealand and Australia.