Sweet Potato Chutney
Recipe: #36633
March 16, 2021
Categories: Side Dishes, Onions, Sweet Potato/Yam, Thanksgiving, Gluten-Free High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"I am posting this recipe for You Want What? recipe game. I haven't made this yet. It is from the takeout.com"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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