Sweet Potato with Chili Chutney
30 Minutes
Indian/Indian Fusion
Serves: 2
In Kerala, you can find this chutney/relish eaten with boiled yuca. The idea is to enjoy a simply cooked root vegetable with a highly flavored, salty and spicy condiment. The sweet potato in this dish is a lovely way to enjoy this chutney and it pairs really nicely with rice for a filling and quick meal.
Ingredients
2 cups sweet potatoes, peeled & small diced
1/2 cup finely diced red onion diced
1 small green bird’s eye chili, thinly sliced
2 teaspoons virgin coconut oil
3/4 teaspoon sea salt or to taste
Royal® Microwaveable White Jasmine Rice, 1 pack
Preparation
- In a pot of water, add the sweet potatoes and bring to boil.
- Strain sweet potatoes when they are al dente, about 10-15 minutes, and place to the side in a mixing bowl.
- Place chopped red onions, green bird eye chili, coconut oil, and sea salt into mortar and pestle, and mash the mixture together for roughly 3 mins so the onions, coconut oil, green chili and salt are combined mashed together and fibers of the red onion are broke. Salt to taste preference.
- Add this onion mixture to the cooked sweet potatoes and gently toss together with a spoon.
- Tear Royal® Microwaveable Jasmine Rice pouch to vent, and heat in the microwave for 90 seconds.
- Serve Sweet Potato with Chili Chutney atop warmed Royal® Microwaveable Jasmine Rice.
