Purple sweet potato chutney or a regular sweet potato is chopped up and ground into coarse paste along with fresh or frozen grated coconut and spices. The chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around 1 1/2 Cups of Purple Sweet Potato Coconut Chutney.
Purple Sweet Potato 1 Small
Grated Fresh Coconut 1/8 Cup
Green Chiles 1
Lemon Juice 2 Tbsps
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 2
Oil 1 tsp
Method of preparation:
Peel, remove ends, wash and chop the purple sweet potato.
Remove stem, wash and roughly chop green chile.
Grind the chopped sweet potato, grated coconut, green chiles, lemon juice, a tbsp or two of water and salt into somewhat coarse paste using a spice grinder.
Alternatively, use a mortar and pestle to grind the sweet potato coconut mixture.
Remove purple sweet potato chutney onto a bowl.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above sweet potato bowl.
Stir and serve purple sweet potato coconut chutney with steamed 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 chuntey is chunky, then grind it again into coarse paste adding little water if required.
Variations: Check out other recipes of sweet potato here.
Other Names: Purple Sweet Potato Coconut Chutney, Chilakada Dumpala Kobbari Pachadi.