Sweetpotato Chutney

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Sweetpotato Chutney | Teaspoonofspice.com

Schmear this Sweetpotato Chutney on veggies, sandwiches or sausages ~ 

Disclosure: The California Sweetpotato Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are not eligible to win prizes associated with the contest. I also received a box of California sweetpotatoes to use for recipe testing. My thoughts and opinions are my own.

OK, raise your hand if you have a kitchen drawer stuffed full of To-Try Recipes.

Mine are torn out of magazines and copied from cookbooks, they are printed as company promotional brochures or cut from the sides of cereal boxes. But mostly, they are a mess.

In each of my moves, from Boston, then from Chicago, as I set up my new kitchen, I considered consolidating the recipe drawer into a neater file folder for my orderly file cabinet. But then I decided, “Hey, it’s my kitchen and if I want to devote a whole drawer to my To-Try Recipes, I can do it!”

Well, the other day, my baby – who’s at the pulling-everything-out-of drawers-and-cabinets stage – pulled out of the To-Try recipe drawer a recipe for Pumpkin Chutney. The page was torn out of a copy of Food & Wine magazine from 2000. It’s so old it’s not even online anymore.

Sweetpotato Chutney | Teaspoonofspice.com

I said, “Thanks Baby, this will be a perfect idea starter for the fabulous Recipe ReDux contest being sponsored by California Sweetpotatoes.”

Baby said “Hi.” (Which translates as “You’re welcome.”) And then she immediately crawled over to the box of California Sweetpotatoes I’d recieved and proceed to pull out one beautiful sweetpotato after another. And they really are gorgeous; they’re unblemished, and the deepest of colors: Red, orange and pale copper. I tell you what, if you want to get kids excited about eating sweetpotatoes…then line up all 3 colors of California Sweetpotatoes and ask each kid to pick out which color they want you to cook for them. They will eat the whole sweet thing – and at only 105 calories each, you can’t find many kid-sized snacks that are so nutrient packed at around 100 calories.


Back to the chutney. Yes, the kids ate the sweetpotatoes that way too. They loved it as a dipper for bell peppers and whole grain crackers. In honor of Oktoberfest, I found it delicious dipped with and schmeared on turkey sausages.

Sweetpotato Chutney

Makes About 1 3/4 cups

Serving Size: 1/4 cup


  • 2 California Sweetpotatoes
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon minced fresh ginger
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons brown sugar
  • 2 teaspoons canola oil
  • 2 teaspoons mustard seed
  • 2 teaspoons minced garlic
  • 1/4-1/2 teaspoon ground cumin
  • 2 tablespoons chopped fresh mint
  • 1/8-1/4 teaspoon Kosher salt


  1. Cut sweetpotatoes into 3/4-inch cubes and immediately add to medium pot of water to keep from browning. (No need to peel California Sweetpotatoes as their skins are so tender). Add more water to cover sweetpotatoes by about 1-inch. Bring to a boil and cook for about 10-12 minutes or until sweetpotatoes are tender. Drain; but RESERVE 1/2-cup of sweetpotato cooking liquid.
  2. After sweetpotatoes have cooled slightly, puree in batches with 1/3-cup of sweetpotato cooking liquid until you have about 1 1/2 cup puree. To the processor, add jalapeno, ginger, lemon juice and brown sugar. Puree until smooth.
  3. Heat oil in small skillet, add mustard seed and cook over medium heat about 2 minutes. Add garlic and cumin. Cook 1 minute more or you can smell the garlic - but don't let it get brown. Cool slightly.
  4. Scrape warm oil and spices into food processor and blend.
  5. Add mint and salt to taste; blend.
  6. Serve as a dip for veggies and sausages or as a spread for sandwiches.

Do you have a drawer stuffed with To-Try Recipes? How will you be cooking sweetpotatoes this winter?

Please check out the below creative ways to use California Sweetpotatoes!

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  1. says

    Oh I’m def raising my hands! There are SOO many recipes I’m dying to try…now if I can only get in the kitchen during the week. I usually come home only to work on papers until my brain officially shuts down for the day. I’m looking forward to the summer when I will be done with the internship…oh boy…by then I’ll have about million recipes to try.

    I’ve never had chutney before, but I’m loving the addition of jalapeno and ginger. Very unique! I’m adding this one to the list as well 😉
    Min recently posted..Loaded Southwestern Quinoa SweetpotatoesMy Profile

    • says

      Oh Min. You’re already looking forward to summer?! You have a long way to go my friend. Here’s hoping you can enjoy a few pumpkin, then cranberry, then root veggie, then asparagus recipes along the way!

  2. says

    I’ve been stockpiling my to-try recipes for ages also and really should make more of them. Oops. I love the sound of this chutney! It was definitely fortuitous that your little girl pulled this out. I can see it being an awesome crostini topper!
    Joanne recently posted..Bourbon-Caramel Pumpkin TartMy Profile

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