If you’ve popped into the Deli lately, you’ve probably already had me thrusting a tasting spoon of this in your direction! When I first discovered Sharon Winsor’s incredible range at Indigiearth, this Bush Tomato Chutney was an instant obsession. Forget standard tomato relish—desert kutjera (bush tomato) brings a rich, sun-dried caramel depth and a little spiced warmth that is just next-level. Naturally, my first instinct was to pair it with an extra-sharp vintage cheddar and load it onto a grazing platter with our favourite cured meats, where it completely steals the show. However, it is also pure magic when you cook with it.
Check out this brilliant recipe from Sharon and the Indigiearth team to see what I mean:
Damper with bush tomato butter and wattleseed salt.
Ingredients:
Scones
300g self-raising flour
30g cold butter, diced
150 to 160ml buttermilk or milk
3g salt
3g sugar
Bush Tomato Butter:
60g softened butter
1.5g ground bush tomato
20g sea salt flakes
4g roasted Wattleseed, ground
Directions
Rub the cold butter into the flour, salt and sugar, then add the liquid
to make a soft dough. Shape it into one small round. Bake at 200°C
for about 25 minutes, or finish over coals or on the BBQ until it sounds
hollow. Brush with butter and Wattleseed salt and give it 4 more
minutes, then rest for 5 minutes. For the Wattleseed salt, stir the
Wattleseed through the salt flakes. For the Bush Tomato butter,
beat the ground Bush Tomato into the softened butter.
Serve both with the damper