Veggie-Stuffed Damper Bread with Bush Tomato Chutney
Traditional Australian damper bread stuffed with sautéed seasonal vegetables, served alongside a tangy bush tomato chutney. This australian-inspired vegetarian (vegetarian) ready in about 50 minutes blends self-raising flour, salt, cold water 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 350 calories and feeds 4, 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 tsp salt
- 1 cup cold water
- 3 tbsp, melted unsalted butter
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 1/2 cup, diced red capsicum
- 2 tbsp olive oil
- 1/2 cup (store-bought or homemade) bush tomato chutney
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, sift together 3 cups self-raising flour and 1 tsp salt. Add 1 cup cold water gradually, mixing until a soft dough forms. Knead lightly on a floured surface for 2 minutes.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced carrot, 1 diced zucchini, and 1/2 cup diced red capsicum, sautéing for 5-6 minutes until tender and fragrant. Remove from heat and let cool slightly.
- Step 3: Roll out half the dough into a 10-inch circle and place on a baking sheet lined with parchment. Spread the sautéed vegetables evenly over the dough, then roll out remaining dough and cover the filling, sealing edges by pinching together.
- Step 4: Brush the top with 3 tbsp melted unsalted butter and bake in the oven for 25-30 minutes until golden and cooked through. Serve warm with 1/2 cup bush tomato chutney on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Stuffed Damper Bread with Bush Tomato Chutney take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Veggie-Stuffed Damper Bread 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 Veggie-Stuffed Damper Bread 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 Veggie-Stuffed Damper Bread with Bush Tomato Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Veggie-Stuffed Damper Bread 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.
