Sweet Potato with Chili Chutney

Sweet Potato with Chili Chutney

  • Servings: 2
  • Total Time:

In Kerala, you can find this chutney/relish eaten with boiled yuca. The idea is to enjoy a simply cooked root vegetable with a highly flavored, salty and spicy condiment. The sweet potato in this dish is a lovely way to enjoy this chutney and it pairs really nicely with rice for a filling and quick meal.


  • 2 cups sweet potatoes, peeled & small diced
  • ½ cup finely diced red onion diced
  • 1 small green bird’s eye chili, thinly sliced
  • 2 teaspoons virgin coconut oil
  • 3/4 teaspoon sea salt or to taste
  • 1 package Authentic Royal Ready to Heat White Jasmine Rice


  1. In a pot of water, add the sweet potatoes and bring to boil.
  2. Strain sweet potatoes when they are al dente, about 10-15 minutes, and place to the side in a mixing bowl.
  3. Place chopped red onions, green bird eye chili, coconut oil, and sea salt into mortar and pestle, and mash the mixture together for roughly 3 mins so the onions, coconut oil, green chili and salt are combined mashed together and fibers of the red onion are
    broke. Salt to taste preference.
  4. Add this onion mixture to the cooked sweet potatoes and gently toss together with a spoon.
  5. Tear Royal Ready to Heat Jasmine Rice pouch to vent, and heat in the microwave for 90 seconds.
  6. Serve Sweet Potato with Chili Chutney atop warmed Royal Ready to Heat Jasmine Rice.