Sweet potato chutney is a very flavorful and healthy chutney made with raw sweet potato. Sweet potato is ground into coarse paste along with tempering, tamarind and jaggery. The chutney is finally tempered with typical South Indian spices and can be served with idly, dosa, bonda etc…
Makes: around 1 1/2 Cups of Sweet Potato Mango Chutney.
Sweet Potato 1 Medium
Tamarind Extract 1/2 tsp
Jaggery 1 inch Block
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Peel, remove ends, wash and finely chop the sweet potato.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool off a bit.
Reserve curry leaves and a quarter tsp of tempering for garnish.
Grind the remaining tempering, sweet potato, tamarind extract, jaggery and salt into paste.
Alternatively, use a mortar and pestle to grind the sweet potato.
Adjust the sweetness and sourness if required at this point.
Remove sweet potato chutney onto a bowl and garnish with remaining tempering.
Serve sweet potato chutney with steamed rice, yogurt rice or with idly, dosa etc.
Notes: Make sure not to add any water to increase the shelf life of the chutney.
Suggestions: If the sweet potato is chunky, then grind it again into coarse paste adding little water. For tamarind extract, refer here.
Variations: Check out other recipes of sweet potato here.
Other Names: Sweet Potato Chutney, Chilakada Dumpala Pachadi.