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Tanami Bush Chutney

Try this recipe by Steve Sunk for a flavoursome chutney!


  • 2 cups Bush Limes (fresh or frozen)

  • ½ cup Bush Tomatoes (dried)

  • 1 red onion roughly chopped

  • 2 cups brown sugar

  • 2 cups red wine vinegar or cider vinegar

  • ½ cup of each, dried pear, dried apricots, dates, dried apples and sultanas

  • ½ tsp nutmeg

  • ½ tsp ginger


  • 1.

    Dice up all the fruits except sultanas, add limes and bush tomatoes.

  • 2.

    Soak in water just enough to cover and leave overnight.

  • 3.

    Do not drain the fruits.

  • 4.

    Add the remainder of ingredients, onions, sugar, ginger, nutmeg.

  • 5.

    Place in a saucepan bring to the boil then lower the heat and simmer for 1 hour or until it thickens.

  • 6.

    Taste for sugar as wild limes are strong in flavour.

  • 7.

    Mill the chutney with a vitamiser or you can leave it chunky.

  • 8.

    Pour the chutney into sterilized jars.

  • 9.

    While still hot cover with lids and leave to mature in a cool dry place for approx 6-8 weeks before use.

  • 10.

    Great with Barra and game meats and curries.


Tip: Great with Barramundi, game meats and curries.

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