Galayet Bandora (Jordanian Tomato Chutney)
Galayet Bandora is very similar to Indian tomato chutney. The difference between the two is that the Indian style chutney is spicy with added red chili powder, turmeric, and ginger/ garlic. Tomato chutney is also served with bread or plain white rice. An easy and popular meal with very few ingredients.
Ingredients
- 5 Heirloom tomatoes
- 3 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- hint dried oregano
- ½` yellow potato cut into chunks
- ½ large dice green bell pepper
- ½ cut into large dice red bell pepper
- 2 medium serrano green chilies (desired type)
Instructions
- For this recipe, make an x cut on the bottom of each tomato and drop them in a pot of boiling water for a few minutes. Remove them with a spider and plunge in a bowl of ice water for two minutes. Fish them out and peel with a knife or your fingers. Skin slips off like a charm.
- Chop the peeled tomatoes into medium dice. Even better if whizzed in a blender for a smooth sauce.
- Heat olive oil in a skillet and add tomatoes. Cook until the tomatoes are fully cooked into a sauce (about 10 minutes).
- Add , salt, black pepper, and dried oregano Stir and lower heat to simmer. Cook for 10 minutes stirring occasionally.
- Add potatoes and cook until partly cooked. Add green and red bell peppers and cook until al-dente (they should not be over cooked).
- Add ¼ cup water and mix well. Season to taste
- Top with serrano chilis or any green chilies on hand. Cover and simmer 10 minutes.
- Serve with fresh out of the oven naan, or fresh white rice
- Eating with naan is fun because you can scoop up the sauce with bread.
- This is a go-to recipe in my family because it is delicious and easy to make.
- I hope you make this recipe and love it as much as we do.
Notes
This delicious tomato sauce was served with Maqluba (Jordanian upside down chicken fried rice) in one of the Jordanian restaurant. But in another Jordanian restaurant, we had a slightly different version of it with added vegetables (green peppers, potatoes, red peppers, green bean, and kidney bean). Vegetables were cut in a large dice and added to a thinner sauce ( as oppose to thick sauce) without overpowering it with too much vegetables. Served with fresh, just out of the oven naan, it was amazing. You can use the same basic recipe to make variety of sauces of your choice for the texture and taste and have great fun making and eating it.