Sweet Potato Chutney

8
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


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Original recipe yields 8 servings
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Nutritional

  • Serving Size: 1 (168.9 g)
  • Calories 214.8
  • Total Fat - 5.3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0.6 mg
  • Sodium - 542.3 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 1.6 g
  • Sugars - 33.9 g
  • Protein - 1.6 g
  • Calcium - 31.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0 mg

Step 1

Heat the oil on high in a large pan and add the onions and salt. Cook until the onions start to brown. Turn the heat down to medium-low. Stir occasionally and let the onions caramelize for about 20 minutes. If they start to burn, add a couple tablespoons water to the pan to deglaze it by scraping with a spoon.

Step 2

When the onions are done caramelizing, place the Garam Masala and the ginger in and stir everything together. Cook on high for a couple minutes.

Step 3

Next, add the potatoes, salt, pepper, and brown sugar. Stir it together well.

Step 4

Add the cherries and vinegar. Bring to a boil and cover. Reduce the heat to medium-low and simmer 40 to 50 minutes.

Step 5

Stir occasionally till the potatoes are done and the chutney is rich and syrupy.

Step 6

Cut up the pumpkin seeds and mix them into the chutney. You can serve this at any temperature.

Step 7

It makes 4 to 5 cups.

Step 8

It keeps at least 5 days.

Tips & Variations


No special items needed.

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