Shakarkand Ki Chutney

Sweet Potato Chutney

MAKES ABOUT 1 CUP

The legendary Kamalabai Ogale is credited as being the Mother of Maharashtrian cooking. I remember having her book for many years and not being able to follow it because I couldn’t read Marathi. Then I met Mugdha Savkar, one of the research assistants of the food team on MasterChef India. At once, all the recipes came to life through Mugdha’s translation of Mrs Ogale’s book.

This chutney is generally made on days of fasting by Maharashtrian women, when they do not consume any grains. Even otherwise, it acts as a delicious accompaniment to a variety of dishes. To describe the recipe in Kamalabai’s words—it is simply ‘ruchkar’!

INGREDIENTS

2 (medium) sweet potatoes, sliced

4 green chillies

¼ cup fresh coriander leaves, roughly chopped

¼ cup peanuts, roasted and powdered

¾ tsp cumin seeds, lightly roasted

1 tbsp green mango, grated

1 tbsp fresh coconut, finely grated

½ tsp salt or to taste

1 tbsp sugar

METHOD

In a large mortar, combine all the ingredients except sugar and salt and pound to make a coarse paste. Remove to a bowl. Mix in salt and sugar and transfer into a clean, dry, airtight glass or ceramic jar. Refrigerate for not more than 2–3 days. Set aside for 30 minutes before serving. Serve with roti, paratha or any rice-based dish.

NOTE: This chutney will ooze moisture when refrigerated. Simply stir it well when serving.