by Jesi Solomon December 12, 2017

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.

Jesi Solomon
Jesi Solomon


Leave a comment

Comments will be approved before showing up.

Join The Tribe