Sweet Potato Chutney

This is my first time making chutney out of sweet potatoes. The idea striked in when I ended up with way too many purple sweet potatoes which I bought out of impulse 😆. When your stock are overloaded that's the time we'll be creative and find a way to use them to the maximum, almost in anything and everything. That's how the idea of sweet potato chutney came into the show.

I used purple sweet potatoes for the recipient and was amazed upon landed with bright orange chutney instead and found out the Kashmiri chilly done the trick. Tadaa...magoc do happen in the kitchen in my case, in the blender 😉. Kashmiri chilly have a bright colour and usually use for it's colour alone.  Do not taken aback with the vibrant colur as,  Kashmiri chilly unlike ordinary chilly not spicy at all (atleast for me). I'm happy I tried the chutney as it was, rich, delicious,smooth and creamy. Goes very well with dosa,idli or panniyaram.  

Ingredients 

2 medium sweet potatoes 

5 tablespoon grated coconut 

6 dry red chillies,torn

2 Kashmiri chillies,torn

1 medium onion,sliced

4 cloves garlic,sliced

1 1/2 tbps tamarind paste 

Salt to taste

For Tempering

1 sprig curry leaves

2-4 chillies (small chillies) 

3 tbsp urad dhal

Pinch of asafoetida

1/2 tsp mustard seeds

Methods

Wash and poke the sweet potatoes. Boil till soft and tender. Drain and run cold water over the sweet potatoes. Peel off the skin and cut into pieces. 

Heat 2 tbsp gingely oil and saute grated coconut,onion,garlic,Kashmiri chillies & dry red chillies for 2-3 minutes. Keep aside to cool. 

In the blender add the sauteed ingredients,sweet potato pieces and little water. Grind to a coarse paste. 

Add tamarind paste and salt.  Grind to a smooth fine paste. Transfer the mixture into a bowl. 

In a pan,  add remaining 1 tbsp gingerly oil and add mustard seeds. Once the mustard seeds start to splutter,  add urad dhal,curry leaves, asafoetida & torn chilly. Saute for few seconds.

Pour over the tempering to the ground sweet potato mixture. Stir and serve with dosa,idli or paanniyaram.