Bush Tomato Chutney Australia Recipes

BUSH TOMATO CHUTNEY (AUSTRALIA)

Bush Tomato Chutney (Australia) image

This recipe is from week 16 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Australia is my 16th stop. This chutney is supposed to be made with bush tomatoes, but they are difficult to find in the US, so sundries tomatoes can be used instead.

Provided by GiddyUpGo

Categories Vegetable

Time 1h10m

Yield 3 Cups

Number Of Ingredients 10

Ingredients

3 tomatoes
1 cup sugar
1/4 cup dried Bush Tomato, chopped (or substitute sundried tomatoes)
1 red onion, chopped
1 garlic clove
1/2 a granny smith apple
2 tablespoons golden raisins
white vinegar (enough to cover)
1/2 teaspoon salt
1/2 teaspoon chili powder

Steps:

Cut up the tomatoes, garlic and onions and put them in a medium sized saucepan. Add just enough vinegar to cover them.
Add the rest of the ingredients and bring to a boil. Reduce heat and simmer until the vegetables are soft and the entire mixture has a jam-like consistency.

Nutrition Facts : Calories 334.3, Fat 0.4, SaturatedFat 0.1, Sodium 404.6, Carbohydrate 85.1, Fiber 3.3, Sugar 78.6, Protein 1.9

AKUDJURA (BUSH TOMATO) SCONES

Akudjura (Bush Tomato) Scones image

Bush tomato (Australian Native food) can taste slightly bitter if the tomatoes are old so a good tip is to serve the scones with cheddar cheese and chutney. Akudjura is an Aboriginal name for bush tomatoes.

Provided by Chrissyo

Categories Scones

Time 35m

Yield 12 scones, 6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups plain flour
1 tablespoon baking powder
3 tablespoons butter
3 cups milk (approximately)
1 (8 ounce) cup tomatoes, finely chopped (bush tomatoes)
1 pinch salt

Steps:

Pre-heat the oven to 200 degrees.
Add salt and baking powder to the flour.
Rub the fat (butter) into the flour until it resembles breadcrumbs.
Add bush tomato and mix through.
Gradually add the milk, a little at a time, until you have a soft dough.
Knead for a few minutes.
Cut into scones and rest for 10 minutes.
With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes at 200° C or until brown on the top.

Nutrition Facts : Calories 440.4, Fat 11.1, SaturatedFat 6.6, Cholesterol 32.3, Sodium 311.6, Carbohydrate 71.3, Fiber 2.7, Sugar 1.2, Protein 13

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