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    Solar Oven Tomato Cilantro Chutney

    December 12, 2017 1 min read 1 Comment

    This recipe has many of the same ingredients as Indian Salsa but in different proportions. There is way more cilantro than Mexican salsa. Since I personally eat a lot of Mexican food, I use cumin seeds only. Most tomato cilantro chutney recipes will use mustard seed, which definitely makes it unique, but mustard on tacos is only good only after you’ve had like 39 ciders… although Sonoran hotdogs (bacon wrapped Mexican style hotdogs) might do well with such a sauce. Please let me know if anyone decides to try that.

    Solar Oven Tomato Cilantro Chutney

    Prep Time: 5 minutes 
    Cook Time: 30 minutes  
    Yield: About 2 cups

     

    Ingredients:

    2 cups tomato, chopped

    ½ onion, chopped

    1 bunch cilantro, leaves only

    1 clove garlic

    1 TB cumin seeds

    Directions:

    Blend all of the ingredients, and pour it into your GoSun Sport insert. Let it cook for about 30 minutes. You want it to thicken up a little bit, so don’t fully push in the insert so the steam can escape.

    Serve with anything you want, but it goes very well with Tandoori Chicken

    You can eat this raw, it has a nice sharp, herbal, vegetal flavor. When cooked, all those flavors come together and you get an earthier, less bright flavor. Both are very good.


    1 Response

    carley williams
    carley williams

    July 16, 2019

    Hi, You show jalapeNo peppers in the video but don’t list them on the ingredients list. Just a heads up!

    Leave a response


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