White Sweet Potato with Fresh Corn Chutney

Ingredients

• Cooked fresh corn kernels, or 2 cups frozen corn kernels, thawed – 2 cups 

• Firmly packed coriander leaves, coarsely chopped – 1½ cups 

• Packed fresh mint – ¼ cup 

• Hot green chili, coarsely chopped – 1 small 

• Coarsely chopped fresh ginger – 2 tbsp

• Sugar – 1 tsp

• Salt – 1 tsp

• Freshly ground black pepper – ½ tsp

• Juice of 1 large lime 

• Little water if needed 

• Scrubbed un-peeled white sweet potatoes, roasted, grilled or barbecued – 1 kilo (2 pounds) 

 

Preparation

1. Process all the chutney ingredients in a food processor, pulsing on and off until the mixture is slightly chunky and loose textured. Add a little water if the mixture is too firm. Remove.

2. Serve immediately with the sweet potato, or cover and refrigerate.

 

Serves

4 Persons

 

By Kurma

 

Source:kurma.net