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.