Homemade Spicy Peach Chutney: South African Secret Sauce

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Learn how to make a delicious, spicy peach chutney. This is a very similar recipe to the original Mrs Balls Peach chutney! In this video, I share a cherished recipe from my South African roots, amped up with the perfect kick for all chilli lovers. From soaking dried apricots and peaches in brown spirit vinegar to the sweet and spicy dance of sugar and chilies, we're crafting a chutney that's a delicious ode to tradition with a bold, spicy twist.
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CHAPTERS:
0:00 - Intro
0:25 - Ingredients Overview
2:09 - Cooking Fruit Process
3:22 - Mincing Techniques
3:43 - Adding Sugar and Vinegar
4:19 - Incorporating Chilies and Salt
6:28 - Bottling Procedure
6:45 - Taste Test Results
8:52 - Outro
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Опубликовано:

15 июл 2024

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Комментарии : 148

@ChilliChump 4 года назад

What is your favourite chutney that you can buy locally?

@denniscloutier957 4 года назад

Major Grey's Mango

@julian73de 4 года назад

Here in Germany you can get pretty decent mango chutney

@andrecosterus 4 года назад

Mrs Balls of course :)

@saftschinken2353 4 года назад

I am not even sure you can buy Chutney where I live :(

@Negeropa 4 года назад

Lekker Bekkie Birambi Chutney

@grosik369 4 года назад

I'm South African living in Poland, man how I miss Mrs Balls hot chutney, I'm so glad I found your chanel

@birgdinninga8253 2 года назад

Im a South African living in Germany! Ive been craving for Mrs Balls chutney! Thankyou so much for this receipe!

@grahamdampier 2 года назад

In addition to preserving food, you are preserving a culture the world doesn't know much about. Thank you for this man!

@G-boi 4 года назад

I like mango chutney made with yellow scotsh bonnets in it.

@jacoleroux5569 4 года назад

Only Mrs Balls is the best, Thanks for the great watch. Greetings form SA

@Stikker021 4 года назад

Chutney flavour improves with age. I usually let mine age for 4 to 6 months before using.

@jacopieterse138 4 года назад

Dude, you are awesome. I love Mrs Balls, and i grew up with it (i'm 44)... I'm glad that you are teaching the Britts, and the rest of the world some South African culture. I still remember the time when my parents gave our Bellville (Cape Town) Voortrekker commando, a Pap & Sous with Braaivleis year end dinner. The reaction was epic. For most of them it was the first time eating pap & sous or just mielie pap for dinner. Oh, and they just couldn't get enough ... Big time thanks for this video. I am most definitely going to go stir up some chutney. Hou die blinkkant bo !!! From Pretoria with love.

@birgdinninga8253 2 года назад

Oh yes!!!! I Absolutly agree 😊

@LezMeggersee Год назад

Made the Mrs. Balls Chutney last week and wow! It was perfect. I also added extra chillis and love the outcome. The texture with the mincer was perfect. Thank you so much for a brilliant and easy recipe.

@ChilliChump Год назад

Glad you like it Lez!

@LezMeggersee Год назад

@@ChilliChump All my SA friends here in Dallas like it too! I think I needed to cook a little longer as it was a tad runnier than I would like. But the taste.....mmmm Delish!

@ChilliChump Год назад

@@LezMeggersee yeah, simmering it longer will get it thicker! Reminds me, I need to get another batch on the go!

@quantum8945 4 года назад

I LOVE YOUR VIDEOS SO MUCH THANKS FOR MAKING THEM CHILLICHUMP YOU ROCK DUDE!!!! p.s. sorry for caps

@gerhardbecker3781 4 года назад

Love it. Will make sometime aswell stay spicy

@erikhartwig6366 4 года назад

that looks fantastic.

@foziabham3902 Год назад

Looks good, will give it a go

@keithmarquardt7025 4 года назад

Im in Vermont and this looks GREAT!!

@davebrits2745 4 года назад

I cook with it everyday.. best ever

@pietervheerden 4 года назад

Mrs Balls is the best. Will definitely have to give this recipe a bash.

@Zanbaktau 4 года назад

Ms. Balls for the win! Greetings from Cape Town. Love the channel!

@ChilliChump 4 года назад

Hello! And thank you!

@simplifygardening 4 года назад

That looks really tasty and will go well withcold meats on boxing day

@linaso9739 4 года назад

Now that you showed us how to make chutney which was used for your Bobotie recipe, you should also teach us how to make brown vinegar that is needed for this recipe since I have never seen it in my country 😂 Great video, thank you!

@OutThere87 4 года назад

Safari Brown Spirit Vinegaris a naturally fermented vinegar, also known as malt vinegar, is made from barley.

@GirishManjunathMusic 4 года назад

@@OutThere87 he said specifically that this wasn't malt vinegar though.

@linaso9739 4 года назад

@@zdenekhavelka6751 Of course, the problem is that shipping costs as much as the product :) to me.

@dadwith4daughters 4 года назад

@@GirishManjunathMusic He did, but that was incorrect. Brown Spirit is Malt Vinegar - made from beer that's fermented

@ChilliChump 4 года назад

This vinegar is distilled from sugar cane spirits...not malt

@Neil1078 4 года назад

My wife loves Mrs Balls chutney! That looks amazing, I think only think I would change is to cook it a few minutes longer to highten the viscosity. Could be that it's a bit more flowy due to the temperature I suppose?

@goliath257 4 года назад

That mincer purées better than my blender.

@amuroray1085 Год назад

It takes Balls to make a recipe this good.

@thav2175 4 года назад

Dam I wish you would sell this sauce as well. Absolutely love sweet and spicy.

@onehopeofthedoomed 4 года назад

My father is diabetic so Ive had a bunch of different things with Splenda instead of sugar, General rule of thumb for baking with Splenda is about 1/2 cup of splenda replaces 1 cup of sugar, you can go as much as 2/3 replaces 1 cup for some things but not more than that. Also Splenda does not melt the same way sugar does if you are wanting to do something like caramel, Splenda will only burn and release some nasty fumes. Learned that the hard way doing cranberry sauce for Christmas one year.

@tyrson2315 4 года назад

I'm going to give this a try with some fatalli whites and Serrano's. Looks damn good!

@heathermcdonald7354 2 года назад

You can buy Mrs Balls in NZ we have it all the time 😊 I'll give this recipe a try 😊

@ermindalus7726 4 года назад

I had a taste of something similar (without chilies) when touring SA at the time of World Cup in 2010. I liked it. I would cut sugar in half, at least. Fruits are sweet enough. BTW when is Steve coming around for tasting some of your hot sauces. I wanna see his suffering face covered in sweat. :-) Love.

@david_reynolds3660 4 года назад

Why is it that I like your videos so much better than everybody else. And that is serious by the way! I could see using one fruity super hot in there. But I think it would be better with two or three habaneros. Either orange or yellow habaneros! That would probably make the perfect Chucky!! Stay spicy!

@wranther 4 года назад

Very enjoyable to follow your cooking trends Shaun. Has been decades since I sampled a chutney. May have to look around a bit for one with less sugar. Is the volume of sugar robbing heat from the peppers? -Bob...

@hatusage 4 года назад

How about doing a Mr's Balls 'Original' chutney? The one that uses Tamarind! Great channel, always look forwards to your content :-)

@Jeremiah-TwistedTrucker 4 года назад

I think Fatalii peppers would be perfect for that

@monsuratbidini Год назад

Thanks

@ChilliChump Год назад

My pleasure. And thank you !

@Gdwmartin 4 года назад

I found your Vinegar comments interesting as here in Newfoundland we use a brown vinegar that isn't a malt vinegar as well. My Dad owned a chip shop/takeaway/take out and he would buy a concentrate from the local wholesale place. The company was out of the UK and the brand name was Vinex. the stuff was at 80% acetic acid and we would water it down to 5% for table use in vinegar shakers we would have on the tables and counters at our place. After a while the wholesaler told us that they couldn't get Vinex anymore. A shipment and broken in transit and spoiled all the other goods in the container with it. The shipper subsequently refused to ship anymore concentrate. Sad really as there is nothing else like it.

@dimascarvalho6894 Год назад

Hello I have made this recipe twice and love it. Now I was just wondering could I make the same recipe with fresh fruit without changing the taste?

@ChilliChump Год назад

You could...but you would need to adjust other liquids...and cook time

@markzambelli 4 года назад

I've never tried Mrs Ball's chutney but I will certainly be making this version of yours... probably 2 litres so as to quarter your batch. The one thing I have found making 'my chutneys' (I'm English and therefore biased) be they green-tomato, onion, tomato and red-bell-pepper etc is that the shear amount of sugar really masks any heat (I know you know this) so I have to overdo the chilli for my-own-personal tastes... my wife and children would still declare a 'bit' of heat anyway so I have to be mindful of their prefs. Hope you've seen the 'Teen Titans Go' episode about climbing the spice-ladder ("I'm a hot chilli...hot, hot hot chilli, chilli")! It's a hoot.... the song can be found on youtube. Regards, Mark.

@corneliavanhuyssteen3103 11 месяцев назад

Hi, I'm wondering if I can change my homemade apricot jam into a type of chutney. Reason being the apricots were over ripe and the flavour came through. Could I fix it?

@jcduplessis1 4 года назад

Hi ChilliChump. Thanks a lot for the recipe and video. Really can't wait to try this. I have a question however.... I am currently in Saudi Arabia and do not believe that the brown sugar vinegar is available here. Can I replace it with brown apple cider vinegar? Kind regards!

@ChilliChump 4 года назад

Hi Johan, Brown sugar vinegar? Do you mean the brown spirit vinegar? Brown apple cider vinegar should be ok as a replacement, you will still get a good chutney at the end, but will have a slightly different flavour to this.

@cashuma5010 4 года назад

. . . ingredients and recipe sound extremely fine - I will have a try on this . . . one little tip for bottling: flipping the bottle right after having closed the lid firmly - while the content still being pretty hot - onto the lid will absolutely guarantee sterilization of the lid, too . . .

@ChilliChump 4 года назад

I have already sterilised the kids just before placing on the jars...so no need. But thank. Is a good tip!

@426superbee4 4 года назад

None i have to make it. i sure do love the HELLS BEELS with all the peach jelly with fresh Cayenne grind up with apple cider vinegar full seeds. Looks so XMAS its a sweet, tangy, tastes! With lot of spice or heat he hee it creeps up on ya with the favors, AND BURNS! makes ya want even more he hee

@andremarais2706 4 года назад

Greetings from Velddrif.

@ChilliChump 4 года назад

Hello Andre!

@carbon5261 4 года назад

Question for Mr. Chillichump. Does the spice of the chillis homogenize well throughout the chutney just by chopping and cooking or do you sometimes end up with hotter and less hot samples from the same batch?

@ChilliChump 4 года назад

The heat spreads out well due to the cooking. Even with the bigger pieces like you see in this video. But it is still better to cut the chillies finer.

@chrisduncan6600 4 года назад

Definitely going to make this. Does the finished product need to be refrigerated or will it keep in a cupboard integrated?

@ChilliChump 4 года назад

It should keep just fine in the cupboard at room temperature. To be extra safe you can water-bath can it too

@chrisduncan6600 4 года назад

ChilliChump cheers mate! Great channel

@ChilliChump 4 года назад

Thank you!

@guidacarvalho2517 3 года назад

I made this recipe yesterday loved the out come and even the taste was wonderful but for one thing the vinegar was a little to over powering (used red wine vinegar) can I reduce the vinegar or what do you suggest . need a little help.

@ChilliChump 3 года назад

Try a sweeter vinegar. Have you tried the original Mrs Balls chutney before?

@guidacarvalho2517 3 года назад

Yes I was brought up with it. Loved it. eg.

@kevinhoy4153 2 года назад

Hi and thank for another great recipe. Just a quick confirmation regarding the 20g salt. Is that quantity sufficient as it seems a very little for 8 Lts?

@ChilliChump 2 года назад

Hi Kevin, yes this is correct. Really doesn't need a lot.

@kevinhoy4153 2 года назад

@@ChilliChump Good afternoon and thank you so much for your prompt reply and great recipes etc……really appreciated. Very best regards from Mossel Bay.

@fiffihoneyblossom5891 4 года назад

Dankie hiervoor, gaan hom probeer! Niks is beter as n tuisgemaakde chutney nie

@Biloxiblues77 3 года назад

Add a little ground allspice and clove. 😉

@LeendertCordemans 2 года назад

Looks me very tasty. Well done. Do you not using garam masala spices? This is India hindi recipe. I make mango chutney on two methode. Raw Surinamian and India cooked style.

@JohanvanNiekerk247 4 года назад

HI. How would i use fresh peaches instead of dried?

@ChilliChump 4 года назад

I guess you could try using fresh peaches....but a big part of the recipe is rehydrating dried peaches using vinegar. If you use fresh peaches you can't do that.

@JohanvanNiekerk247 4 года назад

@@ChilliChump thank you, out of a very wet freestate 😊

@saleh4748 4 года назад

Hello There is one easy sauce I have been use it for years now it’s just great for BQQ I don’t have exactly amount of what you have need add but it’s just great I will give you the items you need to use and then the way 1 Amout of dry Tamarind 2 Garlic 3 Onion 4 Solt 5 Really hot pepper First put the dry Tamarind in boiling water for like 30 minutes till the water suck all the the taste of Tamarind, then squeeze it by hand till all the taste taken by water, after that drain the juicer take the juicer only, put all of other items in blinder and blind it not so fine Put it in fridge and after cool down enjoy it. Let me know the result please

@Morenofly 26 дней назад

What is the brown vinegar made from? Is it wine vinegar? Thanks for sharing.

@ChilliChump 26 дней назад

It's malt vinegar

@gambit6435 3 месяца назад

Hey ChilliChump. I think the amount of sugar does counteract the spice of the peppers a lot. So yeah lets double it. Stay Spicy!

@omarornhauksson8767 4 года назад

I think the sugar cancels out the heat. I did a rhubarb hot sauce once and the heat from the peppers disappeared pretty quickly after you put it in your mouth. I suspect that the sweetness and the sour of the rhubarb canceled out the heat.

@jaymckenzie6104 3 года назад

I wish you could make a video with a All Gold Tomato sauce recipe

@ChilliChump 3 года назад

I have been working on that! I love All Gold tomato sauce. Have you tried this recipe of mine, it is pretty close ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-m-r0bdJSZQQ.html ....but I think I have nailed it since then. Will share in the future!

@jaymckenzie6104 3 года назад

@@ChilliChump thanks so much for the speedy reply, much appreciated! Will definitely check out the video you suggested.

@Jeremiah-TwistedTrucker 4 года назад

Hello

@17hmr243 4 года назад

250grm sugar per jar

@cashuma5010 4 года назад

. . . what is 'Brown Spirit Vinegar' like? Would it be comparable to Aceito Balsamico ?

@ChilliChump 4 года назад

No no, it isn't the same as balsamic vinegar. Balsamic vinegar would bring too many flavours into it. If you can find brown malt vinegar, that will work

@cashuma5010 4 года назад

@@ChilliChump . . . so many thanks for your both replies - - - hope you didn't sterilize the Kids . . . ;-)

@globaltruth1556 3 года назад

Does the recipe work with fresh apricots instead of dried?

@ChilliChump 3 года назад

It wouldn't be the same. The dried apricots absorb the vinegar. With fresh apricots you would have more water in the mix that you would need to boil out...changing the flavours.

@globaltruth1556 3 года назад

@@ChilliChump thanks for clarifying this. 500g of Dried apricots cost about 10 times the fresh ones in my neck of the woods (they are all imported with ridiculous taxes/tariffs applied), so I will experiment with drying them on ultra low overnight in the oven before use. Thanks. Excellent recipe to try.

@raymondmarsolais519 4 года назад

What do you eat it with?

@ChilliChump 4 года назад

A little chutney with cheese is delicious. And goes great with things like curry, or chilli con carne.

@susanlangenhoven9747 4 года назад

Everything that you like sweet and sour with. Great with sausage and any barbeque (braai in South Africa)

@G-boi 4 года назад

You could try stevia and gelatine to make your chutney ;) :).

@sygnusadun4832 4 года назад

It's the sugar m8, I get the same thing with my candied habaneros

@bruizey7319 4 года назад

Of course! that's how scoville scale works...

@GuvernorDave 4 года назад

Great recipe, but you know we want to see spicy chutney!

@madjustmad3946 3 года назад

Mr. ChilliChump, it's been a year since you made this video so it's a good time to ask... did you notice the spice coming through more the longer the bottled chutney stood? I have papbroek palettes in my house so I don't want to start too hot because eventually no-one but me will eat it. As an aside, I don't even bother making a Durban curry any more because even boerekerrie aka borriekerrie (meer borrie as kerrie) is too much for this lot of mine!

@ChilliChump 3 года назад

Hi Madeleine, I actually had some of this last night with a curry I made. And no, it isn't any spicier. If anything it may have mellowed out a bit.

@madjustmad3946 3 года назад

@@ChilliChump Thanks for the reply. Will definitely use the 70g chili as you did. After all, we're not making jam!

@Littlecityhouse 10 месяцев назад

Hi Shaun, I made my batch on Sunday used the same vineger its sour I read the acidity goes down the longer its stored. Did your acidity become less after stored for a couple of months?

@ChilliChump 10 месяцев назад

@Littlecityhouse acidity can reduce over time with some types of vinegar, the acetic acid will break down. With distilled vinegar this doesn't happen. There is a shelf life on some types of vinegar, like the one used for this recipe.

@AdamPoniatowski 4 года назад

hmmm... blatjang... haven't had that in ages, since moving to europe.

@chrisolivier424 4 года назад

Do you think you can 1/4 the recipe and it would turn out the same? Don’t know what I’ll do with so much chutney

@ChilliChump 4 года назад

Yes for sure, that should work out just fine. But Christmas is around the corner, great gift idea 😄

@Thegrumpycoach 4 года назад

Great videos ,are you an Engineer?

@ChilliChump 4 года назад

Thank you. In a sense I'm an engineer...more on the IT side

@melvinbartlett6894 4 года назад

Have your dentist on call :)

@stephenfarrell6794 4 года назад

I have always associated chutney with Indian food. How did you use it in South Africa?

@ChilliChump 4 года назад

We would also use it with curry. Some of the best curries I ever had was in Durban! But chutney is fantastic with cheese and pickles too. And I like a spicy chutney with stews (which I find bland). Good with chilli con carne as well!

@Stikker021 4 года назад

I love a cheese sandwich with a dab of chutney or even spread on hot-dogs. We use chutney in the traditional way (with curry) but it stays on the table and is used as a condiment with other meals as well. Greetings from Cape Town. 👍

@susanlangenhoven9747 4 года назад

You can use it on anything. Put some on lambchops and bake in the oven.

@stephenfarrell6794 4 года назад

Susan Langenhoven Thanks, I love to grill lamb loin chops on the Weber charcoal grill. 👍

@jajwarehouse1 4 года назад

Peppers lose their spiciness with long cooking times. Maybe add them in during the last 15 to 20 minutes and they will have time to impart their flavor into the rest of the chutney without losing the heat.

@shakeelmohideen7172 8 месяцев назад

Substitute sugar with date's

@badenhicks7716 Год назад

20 grams fresh is a lot less than 20 grams dry chilli powder

@ChilliChump Год назад

Use the equivalent. Usually is around 5 or 6 to 1,

@TheMiniskirtmama 4 года назад

Who else ended up on this video after watch Trevor Noah's "escalator" stand up video?

@fivefingerfullprice3403 4 года назад

I've never seen 2.5L of sauce made with 2KG of sugar before.

@ChilliChump 4 года назад

Where do you get 2.5l? There are 16 X 500ml jars. 8 litres.

@joriswagter8516 4 года назад

Well, technically it's not chutney, but I like Lekker Bekkie Madame Jeanette Picalilly. The Madam Jeanette peppers make it pretty hot. It's a product from Suriname you can buy locally in The Netherlands. Lekker Bekkie also makes chutneys. lekkerbekkie.com/artikel.php

@RudolfGraspointner 2 года назад

I prefer apple vinegar .... and brown sugar, much less of it!

@ChilliChump 2 года назад

This is based on the traditional, famous Mrs Balls chutney recipe. I actually used a little less sugar than the original recipe requires.

@DMNelson32 4 года назад

What is wrong with sugar? :D

@T.J-and-Soul 4 года назад

Try Stevia instead of sugar.

@scribble4766 4 года назад

Try 100% Stevia. I don't like artificial sweeteners at all but Stevia is very good.

@redq1641 4 года назад

The quantity of sugar scared me.

@saftschinken2353 4 года назад

I still don't understand why you don't like sugar, I mean I know it's not that healthy. I'm diabetic but actually do not pay too much attention on what type of sugar is in my food.

@ChilliChump 4 года назад

It's not that I don't like sugar. I love the stuff. It just doesn't like me! I am not diabetic, but if I really limit my sugar/refined carb intake, I feel much healthier for it. Everything in moderation

@saftschinken2353 4 года назад

@@ChilliChump that's a good explanation! Thank you! Btw I love your recipes and would love to try them but I have no possibility since I am a student living in a dorm 😅

@bruizey7319 4 года назад

@@saftschinken2353 Good way to clear out the dorm if you ever want some peace and quiet!