Schmear this Sweetpotato Chutney on veggies, sandwiches or sausages ~ by Serena Ball, RD
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.
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 received 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.Print
This simple, fragrant chutney has only a few ingredients and mainly whizzed up in the food processor, requiring no long cooking on the stove.
- Yield: About 1 3/4 cups 1x
- 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
- 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.
- 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.
- 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.
- Scrape warm oil and spices into food processor and blend.
- Add mint and salt to taste; blend.
- Serve as a dip for veggies and sausages or as a spread for sandwiches.
- Serving Size: 1/4 cup
Do you have a drawer stuffed with To-Try Recipes? How will you be cooking sweetpotatoes this winter?