sweet potato chutney recipe | genasina chutney recipe

sweet potato chutney recipe | genasina chutney recipe with detailed photo recipe. genasina chutney is ideal chutney for breakfast with idli and dosa. it can also be served as side dish for rice.
sweet potato chutney
sweet potato chutney recipe | genasina chutney recipe with step by step photo recipe. genasina chutney is is prepared with sliced sweet potatoes and grounded with coconut. this is an ideal chutney recipe to be served with breakfast recipes like idli and dosa. however, in many south indian households, this is served with rice too.

i came across this recipe last year in udupi. i was having my brunch in one of the local south indian hotels. and i was served with this chutney recipe along with set dosa and veg saagu. i felt the chutney was unique and without delaying much i asked the waiter directly. i was totally surprised to learn about the sweet potato chutney recipe.

sweet potato chutney

unlike the potatoes, sweet potatoes has several health benefits. it is high in vitamin b6 and vitamin c. hence it is sweet potato salad is served to infants during common cold and flu. moreover, sweet potatoes contain iron and improve immune health system.

meanwhile, check my collection of chutney recipes. especiallychanna dal chutneyridge gourd chutney, tomato onion chutneypeanut chutney, and red chutney etc. also check my momos chutney recipe for veg momos.

genasina chutney recipe | sweet potato chutney recipe card below.

sweet potato chutney

sweet potato chutney recipe | genasina chutney recipe

0 from 0 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3
AUTHOR: Hebbar's Kitchen
Course: chutney
Cuisine: south indian
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sweet potato chutney recipe | genasina chutney recipe

Ingredients

  • 1 medium sized sweet potatoes / genasu
  • 2 tsp urad dal
  • 3 to 5 dry red chilies / kashmiri chillies
  • small lemon sized tamarind
  • 4 tbsp of freshly grated coconut/nariyal
  • 2 teaspoons oil

for tampering

  • ½ teaspoon mustard seeds
  • 1 red chilly
  • 1 good pinch of asafoetida/hing
  • few curry leaves
  • salt as required

Instructions

  • firstly, wash, peel and chop / grate the sweet potatoes well.
  • in a frying pan add 1 tsp of oil. roast 2 tsp of urad dal, 3-4 kashmiri dry red chilies, few curry leaves and asafoetida on medium heat.
  • fry until the urad dal turns golden brown. allow them to cool.
  • in a blender add 4 tbsp of grated fresh coconut, small lemon size tamarind, salt and grated sweet potatoes. ground them to smooth paste.
  • make sure to add small amounts of water to bring it to the right consistency (thick dropping consistency).
  • prepare tempering by heating 2 teaspoons of oil in a small pan. add mustard seeds, curry leaves. red chilli 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/ dosa or as an accompaniment.
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genasina chutney recipe | sweet potato chutney step by step photo recipe:

  1. firstly, wash, peel and chop / grate the sweet potatoes well.
    sweet potato chutney
  2. in a frying pan add 1 tsp of oil. roast 2 tsp of urad dal, 3-4 kashmiri dry red chilies, few curry leaves and asafoetida on medium heat.
    sweet potato chutney
  3. fry until the urad dal turns golden brown. allow them to cool.
    sweet potato chutney
  4. in a blender add 4 tbsp of grated fresh coconut, small lemon size tamarind, salt and grated sweet potatoes. ground them to smooth paste.
    sweet potato chutney
  5. make sure to add small amounts of water to bring it to the right consistency (thick dropping consistency).
    sweet potato chutney
  6. prepare tempering by heating 2 teaspoons of oil in a small pan. add mustard seeds, curry leaves. red chilli and allow them to splutter. add asafoetida (hing).
    sweet potato chutney
  7. turn off the heat. transfer the tempering to the chutney.
  8. serve sweet potato chutney with roti/chapati/rice/ dosa or as an accompaniment.
    sweet potato chutney

notes:

  • i have used grated sweet potato. but it is not necessary and you can use diced sweet potato while grounding.
  • i used raw sweet potato, optionally, you can use boiled sweet potato while grounding.
  • this chutney can also be served with rice side dish along with sambar and rasam.
  • add a bit of jaggery while grinding to have the sweet and tangy taste for this chutney.

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10 COMMENTS

  1. interesting new recipe but would like to know if the ingredients in step 2 are to be ground with the sweet potato?

    please send reply on my fb page as i have liked the fb page.Thank you.

  2. these are steps 2 & 3 –

    in a frying pan add 1 tsp of oil. roast 2 tsp of urad dal, 3-4 kashmiri dry red chilies, few curry leaves and asafoetida on medium heat.
    fry until the urad dal turns golden brown. allow them to cool

    You’ve not written what is to be done with this later. Do you grind them along with the sweet potato and coconut or separately??

  3. Hi. I have one doubt. What about the fried urad dal ? Is it to be grinded or just to be added while tampering

Comments are closed.