sweet potato chutney recipe

sweet potato chutney recipe - a delicious south indian spiced chutney made with sweet potatoes.

course side dish

cuisine south indian

servings 4 to 6
author anupama

ingredients (1 cup = 250 ml)

2 medium sized sweet potatoes (shakarkandi)
4 tablespoon split black gram (urad dal)
4 to 6 mild dry red chilies (kashmiri lal mirch)
¼ teaspoon methi dana (fenugreek seeds)
2 whole peppercorns (sabut kali mirch)
1 teaspoon tamarind concentrate
4 tablespoons of freshly grated coconut (nariyal)
2 teaspoons oil
½ teaspoon mustard seeds (rai)
1 good pinch of asafoetida (hing)
salt as required

how to make recipe

1. first, wash the sweet potatoes well.
2. place the potaotes in a pressure cooker. add water just about covering the potatoes. pressure
cook for 2 to 3 whistles or till the potatoes have cooked completely.
3. while the potatoes are cooking, in a separate pan, dry roast 4 tablespoons of urad dal, 4 to 6
kashmiri dry red chilies, 2 peppercorns at medium heat, until the urad dal turns golden brown.
turn off the heat, add the asafoetida and mix. then transfer these ingredients on to a plate and
allow them to cool.
4. once the cooker with the sweet potatoes has cooled down, open the lid, check using a fork to
make sure the potatoes are cooked through. if well cooked, transfer to a plate and peel once
cool enough to handle.
5. mash them well. allow to cool.
6. once the spices also have cooled, add them to a mixer grinder, add 4 tablespoons of grated
fresh coconut, 1 teaspoon of tamarind concentrate, pulse a couple of times without adding
water to break down the spices.
7. once they break down to a rough mixture, add the cooked mashed sweet potato, salt to taste.
8. grind for a very short while so that everything gets mixed.
9. then add 1/4 to 1/2 cup of water and grind again until it forms a smooth paste.
10. make sure to add small amounts of water to bring it to the right consistency (thick dropping
consistency)
11. transfer to a bowl.
12. prepare tempering by heating 2 teaspoons of oil in a small pan.
13. add mustard seeds and allow them to splutter. add asafoetida (hing).
14. turn off the heat. transfer the tempering to the chutney.
15. serve sweet potato chutney with roti/chapati/rice or as an accompaniment.

https://www.vegrecipesofindia.com/sweet-potato-chutney-recipe/