Shidni
🥭 Cooked Somali tomato mango date and tamarind chutney with xawaash, twenty small mild condiment portions kept refrigerated.
Ingredients
- 300 g chopped tomatoes
- 150 g firm ripe mango flesh
- 60 g pitted dates
- 80 g onion
- 50 g trimmed green bell pepper
- 2 small garlic cloves
- 10 g washed fresh coriander
- 30 ml neutral oil
- 1½ tsp unsalted xawaash
- 20 g food-grade seedless non-concentrated tamarind pulp
- 100 ml drinking water: 50 ml blending, 50 ml tamarind, plus little if needed
- 20 ml food-grade white vinegar
- 10 g sugar
- Up to 2 g salt
Preparation
Cut fruit dates onion pepper garlic and blend with tomatoes coriander and 50 ml water until fairly smooth. Check dates for hard pit fragments.
Soften tamarind in remaining 50 ml hot water, mash and strain fine to remove fibres and seed fragments. Do not use strongly acidic concentrate at same dose.
Gently warm oil with xawaash few seconds in heavy pan then immediately add purée and strained tamarind. Stir bottom and bring to gentle simmer about five minutes.
Partly cover against splashes and cook low about seventy minutes, stirring bottom every five to ten minutes. Little water if sticking before cooked; thick linked paste without burning.
Add sugar vinegar salt and gently simmer five minutes stirring. Taste cooled spoonful with clean tool. No chilli in this mild version.
Twenty small condiment portions about one to two spoons depending reduction, separate service. Cool reserves promptly and refrigerate; not a preserve or long room-temperature storage method.