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Pickled Sweet Potato

12 Apr

Pickled Sweet Potato.

Sweet potato is peeled and cut into strips or chips and soaked in lemon juice. Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Sweet Potato.


Purple Sweet Potato 1 Small
Tender Green Chiles 4 – 5
Lemons 3 – 4
Salt 1 Tbsp

Method of preparation:

Peel, remove ends, wash and pat dry the purple sweet potato.
Halve and chop the sweet potato into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add sufficient salt to the lemon juice and stir to dissolve.
Now stir in chopped purple sweet potato and green chiles.
Cover and let the sweet potato sit for a day or two to mature.
Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: Here are the pickled variations with carrots and baby ginger.
Other Names: Pickled Sweet Potato.