sweet potato chutney

sweet potato chutney recipe | genasina chutney recipe

sweet potato chutney recipe | genasina chutney recipe
Course chutney
Cuisine south indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3
Author Hebbar's Kitchen


  • 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


  • 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.