Tamate Ji Chutney For AlifBe ~ 8

Alka Keswani — Tue, 02 Mar 2021 10:51:31 +0000

We are now at the 8th alphabet in The AlifBe series! AlifBe of Sindhi Food is a series of blog posts where I proceed alphabetically, as per Arabic Sindhi Alphabet ( AlifBe) and I share a corresponding Sindhi Vegetarian dish, the name of which starts with the same letter of the alphabet. So not only we learn a new alphabet every time, but also the pronunciation of each consonant, recipe of a dish and some interesting facts too. I also share short videos about the formation of each consonant i.e how to write it in Arabic Sindhi. And if you do not want to miss any alphabet or a recipe, then please do subscribe to the blog or you can join me @ Facebook or Instagram too! So far we have covered 7 alphabets and today the 8th one is ٽ in Arabic Sindhi, ट in Devanagari while in Roman Sindhi it is written as ‘T‘ as in Table, Tomatoes, Tablet etc. And a Sindhi dish that starts with T is Tamate Ji Chutney, a relish made from ripe tomatoes! To understand how it is written in Arabic Sindhi you can check this small video I have made! I always assumed that the Sindhi style Tomato Chutney is sweet as that’s how it was made at my home and around! Then I came across Santosh Asnani whose restaurant ‘Climax of Flavors’ had Koki with Tomato chutney on the menu. It was then that I came to know that Sindhis make savory tomato chutney (will share that recipe too, soon!) and that the sweet relish is actually less popular than savory! For years I kept searching for the recipe of sweet tomato chutney that my (late) mom used to make. I could only recollect that she would not puree or blend or sieve cooked tomatoes. The chutney would be salted, sweet, slightly tangy and had bit of heat from red chilli powder as well and one can easily spot seeds of tomatoes and kalonji in a spoon full. And I shared my memories @SindhiRasoi FB Group and that’s when I got some relevant recipe tips to make the tomato relish, Sindhi style. So thanks to Rachna Nainani and Pinky Panjabi, I was able to figure out the recipe I was looking for! I made a very small batch of it since I was not sure how it would taste but I am so glad that I tried the recipe as the flavors were bang on! The chutney tasted exactly like the way I remember it, from the bygone era! Print Tamate Ji Chutney For AlifBe ~ 8 Rating 5.0 from 1 reviews A sweet chutney made from ripe tomatoes flavoured with cinnamon and Bayleaves Ingredients 4 ripe tomatoes ½ cup of Sugar 1 tsp oil 1 inch or less dalchini (Cinnamon) 1 Kamalpatt (Tejpatta) 1 and half tsp Basri Ja Bhij (Kalonji/ Nigella seeds) ½ tsp red chilli powder (or as per taste) Salt A litre of water Method Rinse well, 4 large ripe tomatoes and either make a crisscross slit or cut each tomato in 4 quarters. In a pressure cooker add a litre of water and drop tomatoes. Close the lid and cook under pressure for one whistle.Put off the flame. Once the pressure subsides, remove tomatoes and allow them to cool a touch. Reserve the water Peel off the skin of tomatoes and discard. Mash tomatoes a little. In a pan or a kadai, add a tsp of oil and add boiled tomatoes, salt, sugar, Nigella seeds and mix well. Keep mashing tomatoes. I remember my mother making a chunkier version but if you prefer smoother texture then mash tomatoes thoroughly. Cook for 8-10 minutes on medium flame and once tomatoes are mushy enough, add cinnamon and tejpatta along with red chilli powder. Cook further for approximately 10 more minutes or till the chutney gets a shine/glaze. In case the chutney is denser than required or if tomatoes are not well cooked yet, do add a cup or so of the reserved water (in which tomatoes were boiled) and cook further. Adjust the seasoning. Can add more salt/ chilli powder or even sugar if needed. Mine was just enough sweet. Mix well till the added seasoning is well incorporated. Switch off the flame. Allow it to cool down and then store in a clean jar, preferably a glass jar. This chutney stays good for few days in refrigerator. You can add a tsp or so of vinegar, just before switching off the flame, if you wish to store the chutney for longer duration or if you have cooked a larger portion! #version#

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D^ar^oon Ji Chutney|Pomegranate Chutney

Alka Keswani — Mon, 26 Jan 2015 11:16:37 +0000

D^ar^oon or Pomegranate is yet another exotic ingredient used conventionally in Sindhi cuisine. Generally the dried seeds of Pomegranate, commonly known as D^ar^oon Khaata (Annardana) are used in popular Sindhi food like Koki , Sannah pakora, Tidali dal etc. But the chutney made from fresh pomegranate seeds is also served at many street food carts selling popular sindhi snacks like Pakora, samosas and even Panipuri. D^ar^oon Ji chutney has a very refreshing flavor imparted by fresh, juicy, sweetish, slightly tart pomegranate seeds and some earthiness from coriander leaves. The hint of minty flavor and aroma, and the heat of chillies, well rounded by the black salt , makes it very appetizing . If you prefer more tart dip, feel free to add some lemon juice. You can make this chutney using dried seeds instead of fresh pomegranate. Here’s the recipe of very aromatic, sweetish, pomegranate chutney…. Print D^ar^oon Ji Chutney|Pomegranate Chutney Rating 4.0 from 1 reviews Prep time: 10 mins Total time: 10 mins Serves: 1 and ¼ cup Fresh Pomegranate seeds and coriander leaves blended with other ingredients to make this sweet and tangy chutney Ingredients ½ cup fresh Pomegranate seeds ¾ cup Fresh coriander leaves 5-6 Mint leaves 4 Green chillies * ¼ tsp Black salt 1 tsp roasted Cumin seeds 2-3 black pepper corns 1" piece of Ginger Salt as per taste* Method Blend all the ingredients together to make chutney. Since Pomegranate seeds are sweetish, you need to add more chillies as compared to regular green chutney. I first used 3 green chillies but the chutney was tad sweet so using more chillies is advisable. Since we are using black salt, hence taste the chutney when ready, and only then add the table salt, if needed. This chutney stays good for 2 days when refrigerated. Add some sugar to this chutney to make the sweet Panipuri chutney. Add some panipuri masala for the kick.This sweet chutney along with spicy mint chutney, tastes excellent when filled in golgappas. 3.5.3251

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Tamate Ji Chutney For AlifBe ~ 8

D^ar^oon Ji Chutney|Pomegranate Chutney