Sweet Potato Chutney Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Peel and dice the sweet potatoes into small cubes.
• STEP 3.In a bowl, toss the sweet potato cubes with olive oil, salt, and pepper.
• STEP 4.Spread the sweet potato cubes evenly on the prepared baking sheet.
• STEP 5.Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
• STEP 6.Remove from the oven and let cool for a few minutes.
• STEP 7.Transfer the roasted sweet potatoes to a blender or food processor.
• STEP 8.Add garlic, ginger, green chili, lemon juice, cumin powder, and coriander leaves to the blender.
• STEP 9.Blend until smooth, adding a little water if needed to achieve the desired consistency.
• STEP 10.Taste and adjust the seasoning if necessary.
• STEP 11.Transfer the chutney to a serving bowl and garnish with additional coriander leaves.
• STEP 12.Serve the Sweet Potato Chutney as a dip, spread, or side dish with your favorite meals.

Cooking Tips

• Make sure to dice the sweet potatoes into small, even-sized cubes for even roasting.
• You can adjust the spiciness of the chutney by adding more or less green chili according to your preference.
• If you prefer a smoother texture, you can strain the chutney through a fine-mesh sieve after blending.
• The chutney can be stored in an airtight container in the refrigerator for up to 5 days.

Storage and Serving

• Store the Sweet Potato Chutney in an airtight container in the refrigerator.
• Serve it as a dip with chips or crackers, spread it on sandwiches or wraps, or enjoy it as a side dish with Indian meals.