Sweet Potato Chutney

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 6.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 119mg
  • Calcium: 0.0mg


  • 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


  1. Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.
  2. 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.
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