CHUTNEY & RAITA/ No Onion No Garlic

SWEET POTATO CHUTNEY RECIPE / GENASINA CHUTNEY

Today i have colorful  and yummilicious chutney for you all ” Sweet Potato Chutney “. Its known as genasina chutney in Kannada  .This sweet potato chutney is quick , easy to prepare and a nice change from the regular coconut / tomato chutneys.

sweet potato chutney

I learnt this sweet potato chutney in one of the facebook groups . when i read the recipe .. i was sure it would turn good . So bookmarked to try once . When i did .everyone in my family liked it and no one could find the presence of sweet potato in it . You can make this chutney with or without coconut too.Quick and easy to prepare and a nice change from the regular chutneys. Do give a try .. here you go…

 You can check other vegetable chutnies like Pumpkin Chutney , Capsicum Chutney , Cluster beans chutney etc

Print Recipe
SWEET POTATO CHUTNEY RECIPE / GENASINA CHUTNEY Yum
sweet potato chutney
Course side dish
Cuisine south indian
Servings
Ingredients
Course side dish
Cuisine south indian
Servings
Ingredients
sweet potato chutney
Instructions
  1. Wash , peel and grate sweet potato
  2. Heat oil in a kadai. When the oil is hot, add urad dal, chana dal, hing ,curry leaves and red chillies .Fry on a medium heat, till dal turns golden. Take out on a plate to cool
  3. Transfer the fried masala, grated sweet potato ,coconut ,tamarind and salt to a mixer / blender. Grind to a smooth paste...but don't make super smooth. Taste test .
  4. Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now pour this tempering on grounded chutney .
  5. Serve sweet potato chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .
Recipe Notes
  • If you don't like hing , you can flavor the chutney with little onion / ginger  . Add few pieces of it while roasting masala. Fry well and grind. But i would prefer roasting with hing ...
  • I use coconut oil for this ..
  • Don't make this chutney too paste like texture.

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