Sweet Potato Chutney
Created by WhatamIgonnaeatnext? on March 16, 2021
- Servings: 8
- Prep Time: 20m
- Cook Time: 90m
- Recipe #36633
Ingredients
- 3 tablespoons oil
- 1/16 teaspoon salt
- 2 onions, diced into 1/4 inch pieces
- 1 tablespoon Garam Masala (plus 2 teaspoons)
- 1 tablespoon grated gingerroot
- 6 cups sweet potatoes (cut into 1/2 inch cubes)
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups light brown sugar
- 1/3 cup dried cherries
- 1 1/2 cups apple cider vinegar
- 1/2 cup pumpkin seeds (shelled, toasted)
How to Make
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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.
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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.
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Step 3: Next, add the potatoes, salt, pepper, and brown sugar. Stir it together well.
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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.
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Step 5: Stir occasionally till the potatoes are done and the chutney is rich and syrupy.
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Step 6: Cut up the pumpkin seeds and mix them into the chutney. You can serve this at any temperature.
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Step 7: It makes 4 to 5 cups.
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Step 8: It keeps at least 5 days.
Nutritional Facts
- 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