sweet potato chutney recipe
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4.5 from 2 votes

Sweet Potato Chutney

Sweet potato chutney is a delicious south indian spiced chutney made with sweet potatoes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: side dish
Cuisine: south indian
Servings: 4
Author: Dassana Amit


  • 2 Medium sized sweet potatoes (shakarkandi)
  • 4 tablespoon Split black gram (urad dal)
  • 4 to 6 Mild dry red chilies (kashmiri lal mirch)
  • ¼ teaspoon Methi dana (fenugreek seeds)
  • 2 Whole peppercorns
  • 1 teaspoon Tamarind concentrate
  • 4 tablespoons Of freshly grated coconut
  • 2 teaspoons Oil
  • ½ teaspoon Mustard seeds
  • 1 Good pinch of asafoetida (hing)
  • Salt as required


  • First, wash the sweet potatoes well.
  • Place the potaotes in a pressure cooker. Add water just about covering the potatoes. Pressure cook for 2 to 3 whistles or till the potatoes have cooked completely.
  • While the potatoes are cooking, in a separate pan, dry roast 4 tablespoons of urad dal, 4 to 6 kashmiri dry red chilies, 2 peppercorns at medium heat, until the urad dal turns golden brown. Turn off the heat, add the asafoetida and mix. Then transfer these ingredients on to a plate and allow them to cool.
  • Once the cooker with the sweet potatoes has cooled down, open the lid, check using a fork to make sure the potatoes are cooked through. If well cooked, transfer to a plate and peel once cool enough to handle.
  • Mash them well. Allow to cool.
  • Once the spices also have cooled, add them to a mixer grinder, add 4 tablespoons of grated fresh coconut, 1 teaspoon of tamarind concentrate, pulse a couple of times without adding water to break down the spices.
  • Once they break down to a rough mixture, add the cooked mashed sweet potato, salt to taste.
  • Grind for a very short while so that everything gets mixed.
  • Then add ¼ to ½ cup of water and grind again until it forms a smooth paste.
  • Make sure to add small amounts of water to bring it to the right consistency (thick dropping consistency)
  • Transfer to a bowl.
  • Prepare tempering by heating 2 teaspoons of oil in a small pan.
  • Add mustard seeds and allow them to splutter. Add asafoetida (hing).
  • Turn off the heat. Transfer the tempering to the chutney.
  • Serve sweet potato chutney with roti/chapati/rice or as an accompaniment.