Now in a 2kg bag for your convenience.
Bush tomato chutney is one of our most popular products with chefs in restaurants and catering on the airlines using it as it comes or making a version of my recipe for what I call ‘Bushetta’.
This is toasted slices of a French stick either spread with Alpine pepper butter or better still, made with Alpine pepper bread. Then the Bush tomato chutney is prepared by mixing equal quantities of the chutney with finely chopped tomato. I leave the skin on for texture but remove the seeds and juice unless using heirloom tomatoes as available in the US. To flavour the mixture I add torn fresh basil and a generous sprinkle of Yakajirri. Top the bread slices with the mix and serve with antipasto.
The Bush tomato chutney can also be blended to a sauce, added to mayonnaise, hollandaise or a bloody Mary. Turn it into a salsa by adding steamed or BBQd sweet corn kernels, some Spanish onion and yellow bell peppers (capsicum).