Reddit mentions of Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

I have a couple more "exotic" books on canning, but my favorite is Asian Pickles, which goes through Japan, Korea, China, India, and SE Asia. While it's definitely a good book, I wish the author was a little less "broad" in scope to give more recipes. Though, she does give both traditional and "inspired" recipes, which I appreciate.

I've done a fair bit of traveling, and I don't see much in regards to canning beyond the commercial products and home fermentation/pickling outside of North America/Europe/Russia. The hot pickles from Indonesia, if we're thinking of the same thing, are called "achaar" and are lacto-fermented. Most chutneys (at least, traditional/regional varieties) are all fermented or refrigerated as far as I've found.

I have a couple ideas as to why, but this is based on my own speculation (contradict at whim!). I think we largely see home-preservation in the form of canning in the north due to the limited growing season, the nature of native fruit-bearing plants, and preservation method options. Obviously, the growing season around the tropics is much, much longer and the need to preserve fruits/veggies for the winter is limited. In northern regions, you're also not going to have the same amount of daylight needed for drying that one would closer to the tropics, which is why I think the MENA nations focused more on drying techniques as opposed to canning. Fermentation has the added benefit of actually adding nutritional value to foods, so you'll see it pretty much across the board with pickles, beer, wine, etc. Pressure canning to make low-acid foods shelf-stable is a relatively new concept in the grand scheme.

I'd expect that South Africa has chutneys largely because of outside influence rather than native traditions. With the occupation by Britain and Britain's occupation of India (and their adoration of Indian cooking), I'd be shocked if the chutneys weren't brought in by Brits. I'd expect they'd largely use the local produce, but they're probably the same in terms of creation method.

I'd definitely love to see more...but I don't think we're going to see a lot of "traditional" canning coming from regions outside the US/Canada/Europe/Russia. I'd expect a lot of them will be "translation" recipes (meaning, not the traditional recipe, but adapted to suit a home "canner" instead of using the original method of preservation).

I have no advice, but perhaps an English language resource? This book has been on my list to investigate, but I haven't read it yet.
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon