SWEET POTATO CHUTNEY RECIPE / GENASINA CHUTNEY
Sweet Potato / Genasu
Black Gram /split Urad Dal
Bengal Gram /split Chana Dal
Dried Red Chilli
as per pref
small goosberry / amla size
Salt to taste
Wash , peel and grate sweet potato
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
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 .
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 .
Serve sweet potato chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .
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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