Veggie-Packed Damper with Bush Tomato Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Classic Australian damper bread enriched with sautéed vegetables and served with a tangy bush tomato chutney, combining rustic flavors with native produce. This australian-inspired vegetarian (vegetarian) ready in about 55 minutes blends self-raising flour, cold water, salt 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 220 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.

Ingredients

• 3 cups self-raising flour
• 1 1/4 cups cold water
• 1 tsp salt
• 2 tbsp olive oil
• 1 small, diced red capsicum
• 1 small, diced zucchini
• 1 medium, grated carrot
• 1 cup bush tomato chutney

Instructions

1. Step 1: Preheat oven to 400°F. In a skillet, heat 2 tbsp olive oil over medium heat and sauté 1 small diced red capsicum, 1 small diced zucchini, and 1 medium grated carrot for 5 minutes until softened and fragrant.
2. Step 2: In a large bowl, combine 3 cups self-raising flour and 1 tsp salt. Make a well in the center and gradually add 1 1/4 cups cold water, stirring until a soft dough forms.
3. Step 3: Fold the sautéed vegetables into the dough gently until evenly distributed. Shape the dough into a round loaf and place on a baking sheet lined with parchment paper.
4. Step 4: Bake the damper in the oven for 35-40 minutes until golden brown and hollow sounding when tapped. Cool slightly before serving with 1 cup bush tomato chutney.