BBQ’d Sweet Potato with Spicy Chutney

22 June 2017 by
First published: 2 July 2017

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.

Did you enjoy this recipe? Please rate it
recipe image
Recipe
BBQ’d Sweet Potato with Spicy Chutney
Published On
Rating
51star1star1star1star1star Based on 1 Review(s)