The truth of the matter? A flavour this unforgettable will forever inspire any food lover’s chatter…
No matter the meal, there’s no denying it’s incomplete ‘til you’ve added this original South African chutney sauce!
Chutney ChickenPrint This
- 1 Tbs olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 6 Tbs Mrs Ball’s Original Chutney
- 1 Tbs Worcestershire sauce
- 6 Tbs Crosse & Blackwell Mayonnaise
- 8 chicken thighs, with skin and bone
- Heat the oven to 200°C.
- Heat oil in a frying pan over a medium heat. Cook the onions
and garlic for a 1-2 minutes until onions have softened.
- Stir in the chutney, Worcestershire sauce and mayonnaise.
- Season to taste.
- Arrange chicken pieces on a foil-lined baking tray and spoon over the chutney mixture.
- Roast for 40-45 minutes until cooked through and sticky.
THE RECIPE THAT SURVIVED A SHIPWRECK
In 1852 when the SS Quanza was shipwrecked off East London, South Africa, en route from Canada to Australia, Captain Adkins and his wife were lucky to escape with not only their lives but also the blueprint for what was to become one of South Africa’s most unique and priceless culinary icons.
Making the best of their situation, Captain Adkins and his wife settled in King Williams Town. In 1865 their daughter, Amelia, was born. She was later to marry Mr Herbert Sandleton Ball, a railway superintendent from Cape Town. As part of her coming of age, the young bride was given the coveted secret chutney recipe.
When The Great War broke out in 1914, the Ball’s chutney was being made on a small scale and was either given as gifts to friends or sold at church bazaars. So popular became its wholesome, piquant and fruity flavour that the Ball kitchen was transformed into a makeshift production line. As demand continued to soar, Amelia and Herbert sought the assistance of Cape Town businessman Fred Metter, who procured both the octagonal jar and the oval label with which today’s chutney lovers are so familiar.