Sweet Potato Chutney

recipe

Yield:

2 cups.

Recipe from

Oxmoor House

Nutritional Information

Calories 28
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 6.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 119 mg
Calcium 0.0 mg

Ingredients

2 3/4 cups peeled, diced sweet potato (about 1 pound)
1 tablespoon grated orange rind
1 1/2 cups fresh orange juice
2/3 cup chopped onion
1/4 cup sugar
1/4 cup raisins
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom

Preparation

Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.

Combine sweet potato and remaining ingredients in a large saucepan; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes. Uncover and simmer 1 hour and 30 minutes or until liquid is absorbed, stirring frequently. Let cool. Serve at room temperature, or chilled thoroughly. Serve with beef, pork, or low-sodium ham.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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