Serves: 4
Prep time: 50 mins
Ingredients
3 American sweet potatoes
1 stalk of celery
100g dried apricots
4cm fresh ginger, peeled and finely grated
125g sugar
75ml white wine vinegar
1 tsp mustard seeds
2 tsp curry powder
1 tsp salt
Sour cream (optional)
Preparation
· Preheat the oven to 200°C and bake two of the sweet potatoes for about 50 minutes, or until soft to the touch.
· Cut the sweet potatoes in half lengthways and grill them briefly on the BBQ to achieve griddle stripes.
· Clean the celery and chop the stalks into thin slices, then cut the apricots into thin strips. Peel and chop the remaining sweet potato into small chunks.
· Bring 150ml of water to the boil in a saucepan and cook the sweet potato chunks with the lid on for 6 minutes, until “al dente”.
· Add the sugar, celery, apricots, ginger, white wine vinegar, mustard seed, curry powder and salt to the pan. Stir the mixture and simmer for a few minutes, until it forms a thick chutney.
· Serve the griddled sweet potatoes with the chutney and a dollop of sour cream, if using.
