👨‍🍳 Instructions

1. 1

   Place the dried bush tomatoes in a heatproof bowl and cover with hot (not boiling) water. Let them soak for at least 30 minutes, or until plump and rehydrated. Drain thoroughly and roughly chop them into smaller pieces.

   ⏱️ 35 minutes (includes soaking time)
2. 2

   While the tomatoes are soaking, finely dice the red onions. In a large, heavy-bottomed saucepan or Dutch oven, combine the rehydrated and chopped bush tomatoes, diced red onion, apple cider vinegar, brown sugar, grated ginger, and chili flakes.

   ⏱️ 10 minutes
3. 3

   Stir all the ingredients together until the sugar is mostly dissolved. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Once boiling, reduce the heat to low, cover partially (leaving a gap for steam to escape), and simmer gently.

   ⏱️ 45-60 minutes
4. 4

   Continue to simmer, stirring more frequently as the chutney thickens, for approximately 45-60 minutes, or until the chutney has reached a thick, jam-like consistency. It should coat the back of a spoon and hold its shape briefly. The onions should be very soft and the tomatoes broken down.

   ⏱️ Ongoing during simmering
5. 5

   While the chutney is simmering, prepare your jars. Ensure they are clean and sterilized by boiling them in water for at least 10 minutes. Carefully ladle the hot chutney into the sterilized jars, filling them almost to the brim. Immediately seal the jars with their lids while the chutney is still piping hot. This hot-fill method helps create a vacuum seal.

   ⏱️ 10 minutes (preparation and filling)
6. 6

   Allow the chutney to cool completely before storing. Once cooled, store in the refrigerator for up to a few months. This chutney is best served at room temperature with a selection of cheeses, charcuterie, grilled meats, or as a unique accompaniment to native Australian dishes.