Pumpkin and Beetroot Damper with Bush Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rustic Australian damper bread enriched with roasted pumpkin and beetroot, served warm with a tangy bush tomato chutney. This australian-inspired quick meals (vegetarian) ready in about 60 minutes blends self-raising flour, roasted pumpkin, mashed, roasted beetroot, grated into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Australian cuisine 210 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, mix 3 cups self-raising flour with 1 tsp salt. Stir in 1 cup mashed roasted pumpkin and 3/4 cup grated roasted beetroot until evenly combined.
  2. Step 2: Gradually add 1 cup cold water while stirring to form a soft but not sticky dough.
  3. Step 3: Turn dough onto a floured surface and knead gently for 1-2 minutes. Shape into a round loaf about 7 inches in diameter and place on a baking tray lined with parchment.
  4. Step 4: Bake in the preheated oven for 40-45 minutes until the crust is golden brown and sounds hollow when tapped.
  5. Step 5: Let cool slightly before slicing. Serve warm slices with 1 cup bush tomato chutney for a sweet and tangy contrast.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Pumpkin and Beetroot Damper with Bush Tomato Chutney take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pumpkin and Beetroot Damper with Bush Tomato Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pumpkin and Beetroot Damper with Bush Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin and Beetroot Damper with Bush Tomato Chutney for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pumpkin and Beetroot Damper with Bush Tomato Chutney vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes