Mrs. Ball's chutney recipe!!!

Realizing that we were completely out of Mrs. Ball's after we had finished that dish of bobotie, I went online to see what it would cost to order more (we used to get it at an import store in Santa Barbara). Instead, I found a S. African women's magazine had posted the official recipe!!! Woo-hoo!

Here it is if you care:

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 120 g salt 75 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. Sterlize your bottles and spoon in the mixture. That's it - you've got Mrs Ball's Chutney.
To make the chutney hot, add 75 g chopped chillies.
To make peach chutney, omit the apricots and use 850 g dried peaches instead.

Thank you Sarie Magazine!