Chutney Chicken

Our famous chicken recipe, roasted to perfection and dressed in a legendary chutney-mayo sauce.

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Bobotie Spring Rolls

A mini-pastry twist on a beloved South African flavour, served with a Mrs Ball’s Sweet Chilli Sauce dip.

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Chicken Burger

A succulent chicken burger with a medley of Portuguese flavours and Mrs Ball’s Chilli Chutney.

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Basil Quiche

A refreshing summer lunchtime favourite, served with herbs and a dash of Mrs Ball’s Lite Chutney.

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Bhajia

A spicy, Indian-style fritter snack with rich flavours, best served with Mrs Ball’s Peach Chutney.

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Chicken Waffles

A fun twist on your average sticky chicken stir fry, served on a waffle with Mrs Ball’s Chilli Chutney.

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Moist Christmas Fruit Cake

A legendary local dessert, now featuring everyone’s beloved Mrs Ball’s Peach Chutney.

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Chakalaka Bean Salad

An exciting way to enjoy a local favourite salad, served with Mrs Ball’s Chakalaka Chutney.

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Naan Bread Salad

An authentic twist on Indian-inspired comfort food, made with sticky-sweet beetroot, creamy cheese and Mrs Ball’s Original Chutney.

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 Chutney Chicken 

  

Ingredients

  • 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

Directions

1. Heat the oven to 200°C. 2. Heat oil in a frying pan over a medium heat. Cook the onions and garlic for a 1-2 minutes until onions have softened. 3. Stir in the chutney, Worcestershire sauce and mayonnaise. 4. Season to taste. 5. Arrange chicken pieces on a foil-lined baking tray and spoon over the chutney mixture. 6. Roast for 40-45 minutes until cooked through and sticky.

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 Bobotie Spring Rolls 

  

Ingredients

  • BOBOTIE MINCE:
  • 1 slice white bread
  • 100ml milk
  • 1 onion, chopped
  • 1 small dessert apple, chopped
  • 30g butter
  • 1 tsp mild curry powder
  • 450g beef mince
  • 1 Tbs Mrs Ball's Original Chutney
  • 40g sultanas
  • 1 Tbs lemon juice
  • 6-8 spring roll pastry sheets
  • Mrs Ball's Sweet Chilli Sauce
  • Oil for deep frying
  • 1 egg
  • Salt and freshly ground black pepper

Directions

1. For the mince: Soak the bread in milk. In a saucepan over a low heat, fry the onions and apple in butter until softened but not discoloured. 2. Add the curry powder and cook for 1 minute. 3. Add the onions and apple to the mince, Mrs Ball's Original Chutney, sultanas and lemon juice mixture. 4. Fork the bread into the meat. Season with salt and pepper. 5. Cook the mixture in a frying pan. 6. Refrigerate for 1 hour. 7. For the spring rolls: Divide the bobotie mince equally between the spring roll wrappers by placing filling in the centre of each wrapper. Fold the two opposite side corners on top of it. Form rolls by rolling it up from one of the exposed corners to the other. Brush each roll with beaten egg white. 8. Heat oil in a deep fryer and fry each pastry roll until golden brown. 9. Serve with Mrs Ball's Sweet Chilli Sauce as a dip.

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 Chicken Burger 

 with Saucy Piri-Piri 

Ingredients

  • CHICKEN MARINADE:
  • 2 tsp garlic, crushed
  • 1 tsp bay leaf, crushed
  • 1 tsp paprika
  • ½ cup beer
  • ½ cup dry white wine
  • 100ml lemon juice
  • 2 Tbs olive oil
  • ½ cup Mrs Ball's Chilli Chutney
  • 6 large chicken breasts, flattened
  • PIRI-PIRI SAUCE:
  • 4 Tbs olive oil
  • ½ cup onion, finely chopped
  • 2 tsp garlic, crushed
  • 2 tsp red chillies, chopped
  • 1 tsp ginger, crushed
  • ½ cup Mrs Ball's Chilli Chutney
  • 1 tsp paprika
  • 2 tbsp red wine vinegar
  • 1 tsp chopped fresh coriander
  • Salt and freshly ground black pepper
  • TO SERVE:
  • Portuguese breadrolls
  • Tomato, sliced
  • Lettuce or rocket leaves

Directions

1. For the marinade: Mix all the ingredients together and rub into the chicken. Cover pieces with the rest of the marinade and allow to marinate for 12-24 hours - the longer, the better! 2. For the sauce: Heat the oil in a pot and lightly fry the onions, garlic, chillies and ginger until softened. Add the rest of the ingredients and bring to the boil. Adjust the seasoning. Take off the heat and puree the sauce until smooth. For a creamy sauce, add a little sour cream now and stir well. 3. For the chicken: Make your braai as usual. When the coals are ready to cook, lift the chicken from the marinade, removing any leaves that may be stuck to it. Reserve the marinade to baste the chicken fillets while cooking. Remove from the heat once cooked through. 4. Assemble your burgers using fresh breadrolls, tomato, lettuce, chicken and piri-piri sauce. Serve with warm potato wedges or fries.

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 Basil Quiche 

 with Peppadew® & Cheesy Biltong 

Ingredients

  • 1 roll ready-made shortcrust pastry
  • 2 Tbs butter
  • ½ cup onion, finely chopped
  • ½ cup Mrs Ball's Lite Chutney
  • 2 Tbs balsamic vinegar
  • ½ cup Peppadew®, thinly sliced
  • ¾ cup biltong, sliced and roughly chopped
  • 2 Tbs fresh basil, finely chopped
  • 1 cup cheddar cheese, grated
  • 2 large eggs
  • 275ml milk or cream (or a mixture of both)
  • Salt and freshly ground black pepper

Directions

1. Preheat the oven to 160°C. 2. Roll the pastry out on a floured surface. Cut out circles to fit your quiche tins (either individual or for the large one). Line the tins and prick the bottom. Bake blind for 12 minutes. 3. In a frying pan, heat the butter and fry the onion until softened. Add balsamic vinegar and chutney, and combine well. Season with salt and pepper. 4. Divide the onion mixture between the baked quiches and spread evenly. 5. Mix biltong, Peppadew®, basil and cheese together. Spoon over the onion mixture. 6. Whisk eggs and milk together. Divide between the quiche dishes to evenly cover the biltong mixture, until ¾ full. 7. Bake for 15 minutes or until egg has set. Serve warm or cold.

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 Bhajia 

  

Ingredients

  • 125g cake flour
  • 200g besan or gram flour (ground chickpea flour)
  • 1 onion, finely chopped
  • ½ cup fresh coriander, finely chopped
  • 2 tsps Mrs Ball's Extra Hot Chutney
  • 1 green chilli, finely chopped
  • ½ cup spring onion, finely chopped
  • Pinch of turmeric
  • 2ml bicarbonate of soda
  • 1 egg
  • Pinch of salt
  • Water
  • Oil for frying
  • DIP:
  • ¾ cup Mrs Ball's Chilli Chutney
  • 2 Tbs fresh coriander, finely chopped
  • 2 tsp lemon juice

Directions

1. For the dip: Mix all the ingredients together and allow to infuse for 15 minutes before serving with bhajia as a dip. 2. For the bhajia: In a bowl, combine all the ingredients - except for the oil and water - and mix well. Add a little cold water until the batter is thick yet easy to drop off a spoon. 3. Heat the oil in a frying pan to ±170°C. Drop spoonfuls of the mixture into the oil and fry until golden brown. 4. Drain on paper towel and serve warm on a banana leaf with a dip on the side - your guests will love you!

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 Chicken Waffles 

  

Ingredients

  • 4-6 waffles
  • STIR FRY VEGETABLES:
  • Sesame oil
  • 1 red onion, julienne sliced
  • ½ tsp chilli flakes, crushed
  • 1 tsp garlic, crushed
  • 1 of each colour bell pepper, julienne sliced
  • 1 cup courgettes, diagonally sliced
  • ½ cup yellow patty pans, quartered
  • 1 cup cabbage, thinly sliced
  • 1 tsp sesame seeds, toasted
  • Salt and freshly ground black pepper
  • CHICKEN SAUCE:
  • 2 Tbs butter
  • ½ tsp ginger, crushed
  • 1 tsp garlic, crushed
  • 2 tsp All Gold Tomato Paste
  • 250ml orange juice, 100% pure
  • 1 tsp sriracha
  • 5 Tbs Mrs Ball's Hot or Chilli Chutney
  • 2 tsp freshly coriander, chopped
  • 1 tsp freshly basil, chopped
  • Salt and freshly ground black pepper
  • 12 crumbed chicken tenders (mini fillets, crumbed) fried or baked as per packaging instructions

Directions

1. For the waffles: Heat or toast waffles until hot and crispy. 2. For the stir fry: Heat oil in a wok. Add vegetables and lightly fry for 5 minutes until softened but still crunchy. Sprinkle with sesame seeds. Season with salt and pepper. Set aside. 3. For the chicken and sauce: Place all the sauce ingredients in a pot and bring to the boil. Simmer for 3 minutes and adjust seasoning to ensure the sauce is strong in flavour. Dip chicken tenders into the sauce. 4. To assemble the waffles, stack the chicken and vegetables. Drizzle with any leftover sauce. 5. Garnish with extra coriander leaves.

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 Moist Christmas Fruit Cake 

  

Ingredients

  • BOIL TOGETHER:
  • 500g cake fruit mix (raisins, sultanas)
  • 125g butter
  • 150g dates, chopped
  • 1½ cups rooibos tea or water
  • ½ cup sugar
  • 1½ cups Mrs Ball's Peach Chutney
  • 1 tsp bicarbonate of soda
  • ½ cup cherries, chopped
  • ½ cup pecans or walnuts, chopped (optional)
  • 2 eggs, beaten
  • ½ cup brandy (optional)
  • SIFT TOGTHER:
  • 2 cups Golden Cloud Cake Flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice

Directions

1. Preheat the oven to 150°C. Grease and double-line deep cake tins with grease-proof paper (sides and bottom). 2. Boil fruit mix, butter, dates, rooibos, sugar and chutney for 10 minutes. 3. Remove from the heat and add 1 tsp bicarbonate of soda. As it becomes frothy, stir gently and leave to cool for at least 2 hours. 4. Stir in the cherries, nuts, eggs and brandy. Fold in the sifted ingredients until all is combined. 5. Spoon batter into the cake tins until ¾ full. Smooth over the top. 6. Bake for 2 hours or until a skewer comes out clean - be sure to check after 1¾ hours. 7. If you find the top darkening too quickly, lightly place a piece of foil over the top. 8. Before unmolding, allow to cool in the pan for 1 hour. 9. Once cool, pour a little extra brandy over the top and wrap cake in foil.

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 Chakalaka Bean Salad 

  

Ingredients

  • SAUCE:
  • 1½ cups Mrs Ball's Chakalaka Chutney
  • 1 can (410g) KOO Baked Beans in a Hot Chakalaka Sauce
  • 1 Tbs lemon juice, 100% pure
  • 3 Tbs fresh coriander, finely chopped
  • Salt and freshly ground black pepper
  • SALAD:
  • 1 can KOO Red Kidney Beans, rinsed and drained
  • 1 can KOO Butter Beans, rinsed and drained
  • 1 large romaine or cos lettuce head, pulled apart into 12 cups
  • Croutons
  • Spring onion, chopped

Directions

1. For the sauce: Combine all the ingredients and mix well. Set aside and allow flavours to infuse for 10-15 minutes. 2. In a glass bowl, mix the red kidney beans and butter beans together. Add the chakalaka sauce and mix well. Adjust the seasoning with salt and pepper. 3. To assemble, spoon bean salad into each lettuce cup and arrange on a platter. Top with croutons and spring onion.

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 Naan Bread Salad 

  

Ingredients

  • 2 naan bread (garlic or plain)
  • 4 Tbs balsamic vinegar
  • ¾ cup Mrs Ball's Original Chutney
  • 1½ cups beetroot, cooked and grated
  • Salt and freshly ground black pepper
  • 2 cups rocket or baby spinach
  • Salami, sliced into 6 wedges
  • Goat's cheese, sliced

Directions

1. Preheat the oven to 220°C. 2. Heat naan for 5 minutes until puffed out. 3. Heat balsamic vinegar in a pot. Add the chutney and beetroot, and heat for 2 minutes. Season with salt and pepper. Set aside to cool for 5 minutes. 4. Generously spread the beetroot chutney over the naan breads. 5. Top with rocket or baby spinach and arrange salami and goat's cheese on the top. 6. Garnish with spring onion.

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