Recipe for the real Mrs Balls.

We raved over our bottle of gold - Mrs Balls Chutney that we received.
But Mrs Balls we have a bone to pick with you - have you no shame, how can you allow a product that was so awesome and unique in flavour to be adulterated. It is now all cornflour with vinegar flavour, where are the peaches and apricots and the spiciness. Here we were bragging about your chutney we grew up with and loved, only to be seriously disappointed.

We the public are to blame in a way, we demand cheaper products and yet shareholders demand a return so in the end we the consumer loose out.

 I will look forward to making my own. Mrs Balls you have only empowered me to become even more self sufficient and I thank you for this.


Mrs. Ball’s Secret Recipe.

Edward Ball, Mrs. Ball’s grandson scaled down this original recipe to make 18 bottles of (mild) chutney
612 g dried peaches
238 g dried apricots
3 litres brown wine vinegar
2 1/2 kg white sugar
500 g onions
12 g salt
7 g cayenne pepper
1 to 2 litres of brown wine vinegar for soaking
About 2 litres of brown wine vinegar for mixing

The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain. Put the fruit through a mill. Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar. The amount of vinegar depends on the consistency: it should not be too runny or too thick, but have the same consistency as the end product you find in the bottle. Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning. Sterilise your bottles and spoon in the mixture.
That's it - you've got Mrs Ball's Chutney.