Sweet Potato chutney Recipe | Sakkaraivalli kizhangu Chutney

Sweet Potato chutney Recipe | Sakkaraivalli kizhangu Chutney with step by step photos .In recent times I love the chutneys made out of vegetables than the regular chutneys ,Few vegetable chutney which o have already posted are Cabbage Chutney ,Beetroot chutney and Bananaskin Chutney. When you have the cooked sweet potatoes ready you can prepare this chutney in no time. Now let’s see how to prepare this Chutney.

Sweet Potato Chutney Recipe

Recipe Cuisine: Indian | Recipe Category : Chutney / Side
Prep Time: 5 mins | Cook Time : 20 mins |Serves: 4 |Author :Sharmila Kingsly

Ingredients:

Sweet Potatoes – 2 small

Tamarind – small gooseberry sized

Salt as needed

To Temper:

Oil – 2 tsp

Mustard seeds – 1 tsp

Curry Leaves a spring

To roast:

Pepper Corns – ½ tsp

Cumin Seeds – ½ tsp

Urad Dal – 2 tsp

Garlic pods – 2

Coconut – 2 tbsp

Chilli powder – ½ tsp

Turmeric powder a pinch

Hing /Asafoetida – a generous pinch

Method :

1. In a pressure cooker add in the sweet potato and cook for 5 whistles. Once the pressure is released, allow the sweet potato to cool down and peel the skin. Mash it really well such that no lumps remains.

2. In a pan dry roast the Urad Dal ,Pepper Corns ,Cumin Seeds ,Coconut and Garlic pods till they turn golden and a nice aroma comes.

3. Finally add in Chilli powder, Hing and turmeric powder saute for few secs and switch off the flame. Allow it to cool down.

4. In a blender add in the mashed sweet potato along with the dry roasted ingredients .Add the tamarind and Salt.

5. Add little water and blend to a smooth puree. Prepare the seasoning with the ingredients mentioned under “To Temper” section and pour over the prepared chutney. Sweet potato chutney is now ready to be served.

Notes:

· Tastes good when served with Idli or Dosa.

· You can also use Dry Red Chilli, instead of Chilli powder.

· Adjust the spiciness and consistency of the chutney as per your preference.

Step by step Method with pictures: