What A Pickle

Ah Yes, Mrs. Balls, the famous South African Chutney we all know and love.

I challenge you to find a larder in SA deprived of this tangy peach resin.

Although, I would never wish such a barren larder upon anyone, I could not shake the urge to concoct my own sumptuous preserve.

By no means was I wishing for my homemade jar to take the place of my loyal Mrs. Balls Chutney but merely to sit next to it on the shelf, as a supplement, just in case.

After hours of pouring myself over numerous cookbooks, magazines and food blogs and much deliberation, I eventually fabricated a recipe.

The backbone of a recipe, which I can tweak, as and when I please, according to the season, my mood or the state of my kitchen cupboards and this is how it goes…

1kg Cooking Apples/ Courgettes/ Peaches diced

1kg Tomatoes, diced

500g Rasins or Sultanas

500g soft brown sugar

400ml White wine vinegar

500g Onions chopped

3 Chilies, chopped finely

Good pinch of Maldon Salt

A few glugs of good Balsamic vinegar

(If using Apples, I add a few Teaspoons of Mild Curry Powder)

For the Spice bag or Bouquet Garni – if you will

6 Cloves

2 Teaspoons Black/Mixed Peppercorns

2 Teaspoons Coriander seeds

2 Bay Leaves

Combine all the ingredients in your biggest pot and bring slowly to the boil then simmer for 2 to 3 hours, stirring occasionally so as everything reduces nicely without sticking to the bottom!

When it is a nice thick consistency, leave it to cool slightly and decant into your sterilized jars and line your shelves with your homemade goodness. Now all you have to do is wait, a month or two, the longer the better to let all those flavours fuse.

Eat it with Relish!