Oven-roasted White Sweet Potato with Fresh Corn Chutney
The brilliant corn chutney has become one of my favourites.
It marries perfectly with sweet potato, its South American partner from ages past. Best consumed the day it’s made.
Serves 4.
- 2 cups cooked fresh corn kernels, or 2 cups frozen corn kernels, thawed
- 1½ cups firmly packed coriander leaves, coarsely chopped
- ¼ cup packed fresh mint
- 1 small hot green chili, coarsely chopped
- 2 tablespoons coarsely chopped fresh ginger
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper,
- juice of 1 large lime
- little water if needed
- 1 kilo scrubbed unpeeled white sweet potatoes, roasted, grilled or barbecued
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.
Serve immediately with the sweet potato, or cover and refrigerate.
Delicious
Digg
StumbleUpon
Propeller
Reddit
Magnoliacom
Newsvine
Furl
Facebook
Google
Yahoo
