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Sweet Potato Mango Chutney

6 Mar

Chilakada Dumpa Mamidikaya Pachadi.

Sweet potato and mango chutney is a very unique and healthy chutney with fresh flavor. Sweet potato is not cooked for this chutney. Both sweet potato and raw mango are ground into coarse paste along with green chiles. The chutney is finally tempered with typical South Indian spices and served with idly, dosa, bonda etc…
Makes: around 1 1/2 Cups of Sweet Potato Mango Chutney.


Raw Mango 1/2 of Medium Size
Medium Sweet Potato 5 – 7 inch long
Green Chiles 1 – 2
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 4
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Peel, remove ends, wash and chop or grate the sweet potato.
Peel, remove ends, remove seed and chop or grate the raw mango.
Remove stems, wash and roughly chop the green chiles.

Coarsely grind the sweet potato, raw mango, green chiles and salt by adding enough water.
Alternatively, use a mortar and pestle to grind them into coarse paste.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Mix well and serve sweet potato mango chutney with steamed rice or with idly, dosa etc.
Notes: Make sure raw mango is sour enough.

Suggestions: If the sweet potato or mango is chunky, then grind them again into coarse paste.
Variations: Add enough lemon juice or tamarind pulp if raw mango is not sour enough.
Other Names: Sweet Potato Mango Chutney, Chilakada Dumpa Mamidikaya Pachadi.