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    Home » Recipes » Chutney » Sweet Potato chutney Recipe | Sakkaraivalli kizhangu Chutney

    Sweet Potato chutney Recipe | Sakkaraivalli kizhangu Chutney

    Posted on Mar 14, 2018 · Last Updated on Mar 1, 2021 by sharmila kingsly

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    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 | Sakkaraivalli kizhangu 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: 
         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.

     Serve with Idli or Dosa.

    Sweet Potato chutney Recipe | Sakkaraivalli kizhangu Chutney
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    Comments

    1. Nava K

      March 14, 2018 at 1:12 pm

      Interesting. Honestly, this chutney is darn tempting. Tq for the recipe. Bookmarked.

      Reply
    2. Ghar ka khana

      March 22, 2018 at 9:01 pm

      Very nice ine

      Reply

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