Sweet potato chutney is made from sweet potatoes. It is combined with urad dal, chana dal, and other ingredients. For additional taste, it is further tempered with garlic, different aromatic seeds, curry leaves and more. Join me on a culinary journey to learn the process to make sweet potato chutney at home.
KEY TAKEAWAYS
- Sweet potato chutney is a flavorful and versatile condiment that is quite easy to make at home.
- Refrigerate the chutney in an airtight container after cooling it down at room temperature to store it for a long time.
- Sweet potato chutney offers a sweet, tangy, and savory taste.
- You may try pineapple chutney, apple chutney, and plum chutney for a different taste experiment.
The Ingredients:
To make the chutney paste:
- 200 gm sweet potatoes (2 medium-sized pieces)
- 2 tbsp white oil
- 1 tsp split black lentils (urad dal)
- 1 tsp split chickpeas (chana dal)
- 5 pieces dry red chilies (whole, without their stalks)
- 2 pieces green chilies (large, broken in half)
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 pieces tamarind (gooseberry size)
- 1 tsp salt
For tempering the chutney:
- 1 tbsp white oil
- 3 cloves garlic (deskinned and smashed)
- ½ tsp mustard seeds
- ½ tsp split black lentils (urad dal)
- ½ tsp split chickpeas (chana dal)
- ½ tsp cumin seeds
- 1 piece dry red chili (cut into small pieces)
- 12 pieces fresh curry leaves
- ¼ tsp turmeric powder
This specific recipe featured in a cooking competition I watched on TV some time back. One contestant made it under pressure, and I was amazed at how beautiful it looked. I paused the screen, wrote down whatever instructions and ingredients I could, and tried to recreate it by myself at home.
The process was intense, but it was really thrilling. I messed up a few parts the first time, but it still tasted incredible. As time passed, I modified the recipe to make it simple and display my own style. Now it’s something I cook when I want to challenge myself and feel a little fancy.
How to Make Sweet Potato Chutney? (Step by Step Guide with Images)
Step 1: Take about 200 gm of sweet potatoes or two medium-sized pieces, wash them, peel them with the help of a peeler, and cut them roughly into small pieces. Keep them aside.
Step 2: Now, take a frying pan. Heat it on a low flame on your gas stove and put 2 tbsp of white oil in it. Now, put 1 tsp of split black lentils (urad dal) and 1 tsp of split chickpeas (chana dal) in it. Stir them for about 5 to 10 seconds to fry them a bit.
Step 3: Now, add 5 whole pieces of dry red chilies, without their stalks, in it. Follow it with 2 large pieces of fresh green chilies. Break them in half. Stir all the ingredients continuously for about a couple of minutes to fry them nicely until you see whitish spots on the green chilies.
(Pro tip: You may increase the number of dry red chilies and green chilies according to your preference for spiciness in your chutney).
Step 4: Now, add ½ tsp of mustard seeds and ¼ tsp of fenugreek seeds to it. Mix them and fry them nicely. When you notice a slight change in the color of the lentils, remove the pan and transfer the fried ingredients to a separate plate. Keep it aside to cool down completely at room temperature.
Step 5: In the same frying pan, put another tbsp of white oil and when it heats up add 3 deskinned and smashed cloves of garlic, ½ tsp of split black lentils (urad dal), ½ tsp of split chickpeas (chana dal), and ½ tsp of cumin seeds and stir them continuously for about a minute.
Step 6: While stirring them, add to it 1 piece of dry red chili, cut into small pieces, and continue stirring for another half a minute or so.
Step 7: Now, add 10 to 12 pieces of fresh curry leaves to the ingredients in the frying pan, and stir them as well until they are fried nicely.
Step 8: When the leaves have lost all their moisture, add ¼ tsp of turmeric powder and mix it nicely with the ingredients. Cook it for about 10 to 15 seconds more. Turn off the flame of your gas stove to cool. Keep just a bit of this ingredient aside for garnishing the chutney and leave the rest for mixing with it.
Step 9: In the meantime, take a mixer grinder and transfer the fried ingredients from the plate to it. Add 2 pieces of tamarind to it, each about the size of a gooseberry, along with 1 tsp of regular table salt.
Step 10: Grind it once coarsely. Check the texture.
(Pro tip: Do not add any water at this stage).
Step 11: Now, add the small pieces of sweet potatoes to the grinder.
Step 12: Grind it to a fine paste. Check the texture.
(Pro tip: If you want a smoother texture for your chutney, grind it a couple of times more).
Step 13: Now, if you are happy with the texture of the paste, transfer it from the mixer grinder to the frying pan. Mix it nicely with the tempering ingredients in it.
Step 14: Finally, transfer it to a bowl, garnish it with the tempering ingredients you saved before, and your spicy and tasty homemade sweet potato recipe is now ready to be served with a wide range of dishes and snack items.
Recipe Card
Sweet Potato Chutney
Ingredients
To make the chutney paste:
- 200 gm sweet potatoes 2 medium-sized pieces
- 2 tbsp white oil
- 1 tsp split black lentils urad dal
- 1 tsp split chickpeas chana dal
- 5 pieces dry red chilies whole, without their stalks
- 2 pieces green chilies large, broken in half
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 pieces tamarind gooseberry size
- 1 tsp salt
For tempering the chutney:
- 1 tbsp white oil
- 3 cloves garlic deskinned and smashed
- ½ tsp mustard seeds
- ½ tsp split black lentils urad dal
- ½ tsp split chickpeas chana dal
- ½ tsp cumin seeds
- 1 piece dry red chili cut into small pieces
- 12 pieces fresh curry leaves
- ¼ tsp turmeric powder
Instructions
- Take about 200 gm of sweet potatoes or two medium-sized pieces, wash them, peel them with the help of a peeler, and cut them roughly into small pieces. Keep them aside.
- Now, take a frying pan. Heat it on a low flame on your gas stove and put 2 tbsp of white oil in it. Now, put 1 tsp of split black lentils (urad dal) and 1 tsp of split chickpeas (chana dal) in it. Stir them for about 5 to 10 seconds to fry them a bit.
- Now, add 5 whole pieces of dry red chilies, without their stalks, in it. Follow it with 2 large pieces of fresh green chilies. Break them in half. Stir all the ingredients continuously for about a couple of minutes to fry them nicely until you see whitish spots on the green chilies. (Pro tip: You may increase the number of dry red chilies and green chilies according to your preference for spiciness in your chutney).
- Now, add ½ tsp of mustard seeds and ¼ tsp of fenugreek seeds to it. Mix them and fry them nicely. When you notice a slight change in the color of the lentils, remove the pan and transfer the fried ingredients to a separate plate. Keep it aside to cool down completely at room temperature.
- In the same frying pan, put another tbsp of white oil and when it heats up add 3 deskinned and smashed cloves of garlic, ½ tsp of split black lentils (urad dal), ½ tsp of split chickpeas (chana dal), and ½ tsp of cumin seeds and stir them continuously for about a minute.
- While stirring them, add to it 1 piece of dry red chili, cut into small pieces, and continue stirring for another half a minute or so.
- Now, add 10 to 12 pieces of fresh curry leaves to the ingredients in the frying pan, and stir them as well until they are fried nicely.
- When the leaves have lost all their moisture, add ¼ tsp of turmeric powder and mix it nicely with the ingredients. Cook it for about 10 to 15 seconds more. Turn off the flame of your gas stove to cool. Keep just a bit of this ingredient aside for garnishing the chutney and leave the rest for mixing with it.
- In the meantime, take a mixer grinder and transfer the fried ingredients from the plate to it. Add 2 pieces of tamarind to it, each about the size of a gooseberry, along with 1 tsp of regular table salt.
- Grind it once coarsely. Check the texture. (Pro tip: Do not add any water at this stage).
- Now, add the small pieces of sweet potatoes to the grinder.
- Grind it to a fine paste. Check the texture. (Pro tip: If you want a smoother texture for your chutney, grind it a couple of times more).
- Now, if you are happy with the texture of the paste, transfer it from the mixer grinder to the frying pan. Mix it nicely with the tempering ingredients in it.
- Finally, transfer it to a bowl, garnish it with the tempering ingredients you saved before, and your spicy and tasty homemade sweet potato recipe is now ready to be served with a wide range of dishes and snack items.
