Bush Tomato Chutney Recipe

Origin: Australia      Period: Traditional

It could be argued that it's been a long time coming, but Australia is finally falling in love with its native foodstuffs and this new-found interest is beginning to influence foodies world wide. One of the foods of note is the Australian 'bush tomato'. These are the edible fruit of certain members of the nightshade (Solanum) family of plants that are related to tomatoes, but even more closely related to aubergines (eggplants). Six species are edible and they have a very strong flavour and smell when ripe that can be approximated by sun-dried tomatoes. Typically they are used dried, but can be eaten and used raw.

The closest relative outside Australia is the African bitter tomato (a recipe for Bitter Tomato Chutney is also available).

Ingredients:

6 ripe tomatoes, finely diced
500g brown sugar
85g dried (or 100g fresh) bush tomatoes (or 100g sun-dried tomatoes)
2 red onions, chopped
1 garlic clove, chopped
4 red chillies (or to taste), chopped
1 cooking apple, peeled, cored and chopped
2 tbsp sultanas
white spirit vinegar, to cover
1 tsp salt
1 tbsp cornflour (cornstarch)
3 tbsp water

Bush Tomato Chutney Preparation:

Method:

If using dried bush tomatoes or sun-dried tomatoes cover with boiling water and set aside for 1 hour to soften. After this time drain the fruit and chop.

Combine the bush tomatoes, fresh tomatoes, onions, chillies and garlic in a pan. Add just enough vinegar to cover then stir-in the sugar and salt. Add the apples and sultanas then bring the mixture to a simmer and cook, covered, for 1 hour until the ingredients are soft.

Whisk together the cornflour and water to form a smooth slurry and add to the chutney. Continue simmering until thickened then spoon into heated and sterilized jars. Secure with vinegar-proof lids and store for at least 3 weeks to mature before opening.

Read: Recipe Articles and Reviews

More recipes for sauces and jams...

More Traditional recipes...

More recipes using Chillies...

More recipes for Fruit...

More recipes for Jams and Preserves...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary