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If you have just a couple campers and are searching for some easy camp cooking, try the easy and fast technique of tin can cooking. All you will need is a fresh tin can – a 1 gallon size may works nicely. Your source of heat can be a little campfire, or if wood burning is illegal, a small buddy burner will work nicely, which can be found at sporting good stores or online. Place your meal in the tin could and just warm the contents of your own can over a flame. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique which also produces tasty food is pit cooking. It’s also a wonderful camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating rocks and coals which are concealed in the floor. As the rocks cool , their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times larger than your own cookware. Line the pit with stones and construct a fire in the middle. When the fire has burned rapidly for about one hourpush the warm coals and stone into the middle. Twist your wrapped meals covered skillets in addition to the stones and coals and place more on top. Following a number of hours, you’ll have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to onion tomato green chutney recipe. To make onion tomato green chutney you only need 15 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Onion Tomato Green Chutney:
- You need Ingredients:
- Take 1 . Onion - 1
- Use 2 . Tomato - 1
- Provide 3 . Urid dal - 2 tsp
- Provide 4 . Red chilli - 2
- Use 5 . Garlic - 3
- Take 6 . Coriander - 1/2 cup
- Use 7 . Mint - 1/2 cup
- Take 8 . Salt - as needed
- Get 9 . Oil - 1 tsp
- Get To Temper:
- Take 1 . Oil - 1 tsp
- You need 2 . Mustard - 1/4 tsp
- Prepare 3 . urid dal - 1/4 tsp
- Take 4 . Hing - a pinch
Steps to make Onion Tomato Green Chutney:
- Clean and wash mint leaves and coriander leaves. Keep aside. - - 2. Heat 1/2 tsp of oil in pan add urid dal and red chilli. Saute untill urid dal changes golden brown. Don't burnt it. Transfer this to plate and let it cool down.
- Heat another tsp of oil in pan add onion, tomato and garlic. Once onion turns to glass stage add coriander and mint. Saute a bit. Transfer this to plate and let it cool down. - - 4. Grind the above sauted thing with urid dal and red chilli to a smooth and silky paste. Adjust salt.
- Temper this with oil, mustard and urid dal. Serve hot with paniyaram or uthappam.
Place all the ingredients in a heavy-based pot and place over a medium heat. Bring the mixture to the boil and reduce to a simmer. Bring back to a boil and cook until the chutney has thickened. Finely slice your onions and washed green tomatoes, cutting out any bad bits. Add to a large bowl and stir.
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