It is my favourite season: autumn!
My heart quietly celebrates as I watch the tall Kalahari grass dancing in the light wind, whispering the promises of cooler days. After months of relentless sun and dry days, the land has begun to exhale. What a few months it has been… months of waiting, praying for rain, watching the skies with hope. Long, hot days that seemed to stretch endlessly. And then — the rain came.
Oh, how the rain transforms everything — even my anxious heart.
The scent of the earth deepens, rich and grounding. Sunsets blaze in hues of red and gold, casting a soft glow over the landscape. Grasslands of green surprise the sand. In the kitchen, this change of season stirs something in me too. The rhythm slows. It is the season of golden grasses, grateful hearts, and the gentle beauty of autumn.
Autumn carries more gold in its pocket than all the other seasons – Jim Bishop.
It is also a season to cook from the heart and to tell stories that warm the soul. Here at My Kalahari Kitchen, we lean into this moment — celebrating seasonal ingredients, nostalgic flavours, and the beauty of simply being together.
I find myself reaching for old favourites—recipes passed down, tucked away in handwritten notes and smudged with memory. The kind of food that fills a home with fragrance. Food that invites you to linger a little longer around the table.
One of those recipes, close to my heart and tied to so many family meals in our Kalahari kitchen, is baked chicken smothered in a creamy, tangy, and slightly sweet chutney-mayo sauce. While every family might have its own slight variation—some add curry powder, others a splash of lemon juice—the soul of the dish remains unchanged. It’s effortless, flavourful, and for sure a family favourite!
Here’s the nostalgic version from My Kalahari Kitchen — simple, satisfying and perfect for an autumn evening in the Kalahari. – Aldalene
(Recipe on next page)
Baked Chicken with Chutney and Mayonaise
INGREDIENTS
- 8 chicken thighs or drumsticks
- 1 cup mayonnaise
- 1 cup fruit chutney (like Mrs Balls)
- 1 packet dry brown onion soup mix
- 1 1/2 cups (375 ml) boiling water
- 1 Tablespoon (15 ml) Curry Powder (optional)
- Salt and pepper to taste
INSTRUCTIONS
- Preheat your oven to 180C (350F).
- In a bowl, mix together the mayonnaise, chutney, boiling water and dry onion soup mix.
- Mix in curry powder (optional)
- Arrange the chicken pieces in a single layer in a greased baking dish.
- Pour the chutney-mayo mixture over the chicken, ensuring each piece is well coated.
- Bake covered for 45 minutes, or until the chicken is bubbling and cooked through.
- Remove foil and bake uncovered until chicken is golden. Keep an eye on chicken as it can brown very quickly.
- Garnish with fresh parsley and serve with rice and a crisp green salad.
VARIATIONS
Want extra sauce? Double the chutney, mayo, and soup mix for an even richer dish.
Like a spicy kick? Add a teaspoon of chili flakes
Prefer a deeper flavour? Marinate the chicken in the sauce for 1-2 hours before baking.
Make it lighter by using low-fat mayo or Greek yogurt instead.
You don’t need a silver fork to eat good food.
-Paul Prudhomme