This simple, fragrant chutney has only a few ingredients and mainly whizzed up in the food processor, requiring no long cooking on the stove.
Author:by Serena Ball, RD
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.