Somali Chutney
- Soomaali
- Shidni
- Français
- Chutney Somali
- العربية
- الشتني الصومالي
By Leila & Abdullahi · ·
This is not everyday Somali food. Not even a once-in-a-month thing, unless you frequent Somali restaurants. This chutney is consumed on special occasions which explains why some Somalis know it as Basbaas Alla-bari (feast hot sauce). Alla-bari is a large prayer gathering followed by a feast. That name also gives a clue that Somalis usually make their chutney spicy hot.
In this recipe, we decided to break with tradition and did not add any chilli to the chutney. We know many who like the phenomenal taste of the chutney but cannot handle the heat from hot peppers. Chilli lovers can add as much hot sauce as they wish.
There are many variations of this chutney, each cook using different ingredients and preparing it differently. It is known as Shidni, Shigni, or Basbaas Alla-bari. In Brava, Somalia, it is known as Achaari and is usually prepared from either dates and tamarind or mangoes and tamarind. Our version has dates, mangoes, and tamarind in addition to the tomatoes, onion, garlic, green pepper, and cilantro. It has salt, sugar, and vinegar added as well as the ubiquitous Xawaash seasoning. The result is a sweet, sour, salty, and tangy tasting chutney that is simply irresistible.
The oil in the recipe seem like it is a lot but it is required to help caramelize the chutney. It also acts a preserving agent, making the chutney safe to keep in the fridge for several months.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Somali Chutney
Method
Tap a step to mark it done.
Steps for preparing the chutney In a blender place the onions, garlic, green pepper and ¼ cup water. Blend until smooth.
Add the tomatoes and blend until pureed.
Add the dates, mango flesh and cilantro. Blend until smooth.
In a 6 litre pot set on low heat, add the oil and the Xawaash seasoning mix.
Add the pureed mixture immediately and mix well. Add tomato paste and salt, and mix well.
Soften the tamarind paste in a ¼ cup hot water. Mix well. Add to the mixture. You could also use tamarid sauce.
Cover and cook on low heat for two hours. Stir every half hour. Wear mittens when stirring.
After the 2 hours have elapsed, add the sugar.
Add the vinegar and stir well. Cover and cook for 5 minutes on low heat.
Tamarind Preparing the tamarind Measure 2 packed tablespoons (100 g) of the tamarind paste.
Add to a ¼ cup hot water.
Mix well.
Comments
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Thank you so much, wonderful people with wonderful knowledge, I really like all your work and I wish you the best of luck.
Ilaahay ha idin guuleeyo shaqo fiican ayaad muujiseene. Mahadsanidin.
ASC WALAALKAY
WAA KU MAHADSAN TAHAY SIDA AAD DADKA UGU FAA’IIDAYSAY.WAXAAN DHIB IGA HAYSTAA.
MARKA AAN SAMEEYO SHIDNIGA WAXAAN JECLAHAY INAAN MEEL SHUBTO OO MUDO ISTICMAALO, LAAKIIN NASIIB XUMO ASCUUB KA DIB WAA IS BEDELAYAA.
MARKA WAXAAN RABAY MAXAAN KU ILAALIYAA SHIDNIGA SI AAN U ISTICMAALO MUDO, WAAYO MAR WALBA MA KARIN KARO.
wAA MAHADSAN TAHAY
YUSUF
masha Allah , thank u very much…, I very much enjoyed eating this Chutney it was really nice and had a great taste can’t describe it in lines but well done guys & keep up the work 🙂
We are happy you liked it. Thank you for letting us know.
asc wr wbr walalayaal maa ku dhax shiidi garaa bas bas cagaar mise malooga dala galin shukran
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku shiidi kartaa.
Alla yaa cizak waa wax lagu farxo sida quruxda badan eed cuntadeenna iyo dhaqankeenaba u sharxaysaan, Alle ha idin dhowro hana idin ka abaal mariyo sidaad noo baahi tirtaan.
Mahadsanid walaal. Waan ku faraxnay faallada iyo ducada. Qayr badan oo aan dhammaan ayaan Eebbe kaaga baryaynaa.