Sweet Potato Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious chutney to brighten up your meals. And let me tell you, this Sweet Potato Chutney is a game changer. It’s a little sweet, a little tangy, and packed with incredible South Indian flavors. I first made this when I was craving something comforting and different, and it quickly became a family favorite. It’s surprisingly easy to make, and honestly, it’s so much better than anything you can buy in a jar.

Why You’ll Love This Recipe

This chutney isn’t just tasty; it’s versatile! It’s the perfect accompaniment to steamed rice, idli, dosa, or even vada. Plus, it’s a fantastic way to sneak in some extra veggies. It’s a vibrant addition to any meal, and the aroma while it’s cooking is just heavenly. Trust me, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 sweet potato
• 3 tsp oil (plus extra for tempering)
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 3 dried red chillies
• A few curry leaves
• ½ – ¾ cup coconut, grated
• Small ball sized tamarind
• ½ – 1 tsp salt (to taste)
• ½ – ¾ cup water (adjust for consistency)
• 3 tsp oil (for tempering)
• ½ – 1 tsp mustard seeds
• ½ tsp urad dal (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Sweet Potato Varieties & Selection: Any sweet potato will work, but I prefer the ones with the deep orange flesh – they have a lovely sweetness.
• The Role of Tamarind in South Indian Cuisine: Tamarind is key to that signature tangy flavor in South Indian cooking. Don’t skip it! You can find it in most Indian grocery stores.
• Understanding Urad Dal & Chana Dal: These lentils add a lovely nutty flavor and texture. They’re staples in South Indian cuisine.
• Coconut – Fresh vs. Dried: Freshly grated coconut is best, if you can get it. But unsweetened desiccated coconut works perfectly well too. Just rehydrate it with a little warm water if it’s very dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the sweet potato. I like to use the coarse side of a box grater.
2. Heat 3 tsp of oil in a pan over medium heat. Add the urad dal, chana dal, dried red chillies, and curry leaves. Sauté until the dals turn golden brown and fragrant – this usually takes a few minutes.
3. Add the grated sweet potato to the pan and sauté for about 5 minutes, until it’s cooked through. Let it cool completely.
4. Once cooled, blend the sweet potato mixture with the coconut, tamarind, salt, and water into a smooth paste. Add more water if needed to reach your desired consistency.
5. Now for the magic – the tempering! Heat 3 tsp of oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Sauté for a few seconds until fragrant.
6. Pour the tempering over the chutney and mix well. You should hear a lovely sizzle!
7. Serve immediately with steamed rice, idli, or dosa.

Expert Tips

Want to take your chutney to the next level? Here are a few of my go-to tips:

• Achieving the Right Consistency: The chutney should be smooth and spreadable, but not too runny. Adjust the amount of water accordingly.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering! Let the mustard seeds splutter properly – that’s where a lot of the flavor comes from.
• Preventing the Chutney from Sticking: Use a non-stick pan, and keep the heat at medium. Stir frequently.
• Using the Right Kind of Oil: I prefer using coconut oil for that authentic South Indian flavor, but any neutral oil will work.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level (Mild to Hot): Reduce the number of red chillies for a milder chutney, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (e.g., Onam, Pongal): This chutney is often made during festivals like Onam and Pongal in South India. It’s a wonderful addition to the festive spread.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot, fluffy steamed rice and a dollop of ghee.
• As a dip for idli and dosa.
• Spread on sandwiches or wraps for a flavorful twist.
• Even as a side with vegetable fritters!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Got questions? I’ve got answers!

• What is the best way to store leftover Sweet Potato Chutney? Store it in an airtight container in the refrigerator. It might thicken slightly, so you can add a splash of water when reheating.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.
• What can I substitute for tamarind? If you can’t find tamarind, you can use a tablespoon of lemon juice or lime juice instead. It won’t be exactly the same, but it will still be delicious.
• Is it possible to make this chutney without coconut? Yes, you can! It will change the flavor profile, but you can omit the coconut altogether or substitute it with a handful of roasted peanuts.
• What is the significance of the tempering (tadka) in this recipe? The tempering is crucial! It adds a burst of flavor and aroma to the chutney. It’s a signature technique in South Indian cooking.

Enjoy! I hope you love this Sweet Potato Chutney as much as my family does. Let me know in the comments how it turns out for you!