To begin, rehydrate the dried bush tomatoes by placing them in a bowl of warm water. Let them soak for 15-20 minutes, or until they soften. Drain the tomatoes and chop them roughly into small pieces. This will ensure they blend well into the chutney, creating a balanced texture.

In a medium-sized saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 5 minutes, or until the onions become soft and translucent. Stir occasionally to prevent the garlic from burning. This step forms the flavour base for the chutney.

Once the onions are softened, add the mustard seeds and ground cumin to the saucepan. Cook for an additional 2 minutes, allowing the spices to bloom and release their aromas. This will deepen the flavour of the chutney and give it a warm, earthy undertone.

Now, add the chopped bush tomatoes to the saucepan. Stir the mixture well to coat the tomatoes with the aromatic spices and onions. Allow them to cook for 5 minutes to absorb the flavours and break down slightly, which will help them blend into the chutney.

Pour in the apple cider vinegar and brown sugar, stirring to dissolve the sugar. This sweet-sour combination is what gives chutney its distinctive tang. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the sugar from sticking to the bottom of the pan.

Add the salt, black pepper, and optional lemon myrtle or lemon zest to the chutney. If you prefer a slightly more citrusy flavour, lemon myrtle (a native Australian herb) adds a wonderful brightness. Stir everything together and lower the heat.

Reduce the heat to low and let the chutney simmer uncovered for about 25-30 minutes. Stir occasionally, allowing the mixture to thicken and the flavours to deepen. The chutney should have a thick, jam-like consistency when done, with the bush tomatoes softened but still providing a bit of texture.

Once the chutney has reached your desired consistency, remove it from the heat and let it cool slightly before serving. Transfer the chutney to a clean jar or container. It can be served immediately or stored in the fridge for up to two weeks to allow the flavours to develop further.