Bush Tomato Chutney - Oceanian Recipe

Bush Tomato Chutney

🌍 Oceanian, Aboriginal Australian Difficulty: ●●●○○

Bush tomatoes (kutjera) have been foraged and eaten in the Australian desert for thousands of years; they are still harvested by Aboriginal communities in Central Australia and sold commercially as a native food ingredient.

Ingredients

• 200 g dried bush tomatoes (Solanum centrale), rehydrated, or 400 g fresh ripe cherry tomatoes
• 1 medium onion, diced
• 2 tbsp native pepperberry or black pepper
• 100 ml apple cider vinegar
• 80 g brown sugar
• 1 tsp ground native lemon myrtle (or lemon zest)
• 1 tsp salt
• 1 tbsp olive oil

Method

1. Step 1 — If using dried bush tomatoes, soak in warm water for 20 minutes; drain and roughly chop.
2. Heating — Heat oil in a saucepan over medium heat; soften onion for 8 minutes.
3. Adding — Add tomatoes, vinegar, sugar, salt, and spices; stir to combine.
4. Step 4 — Bring to a simmer; cook uncovered, stirring occasionally, for 30–40 minutes until thick and jammy.
5. Tasting — Taste and adjust seasoning — bush tomatoes are intensely savory with a caramel depth.
6. Pouring — Pour into sterilized jars while hot; seal. Keeps refrigerated for 4 weeks.

Tags: dried bush tomatoes, onion, native pepperberry or black pepper, apple cider vinegar, brown sugar · Source: Brittani's Almanac