Name: Roasted Sweet Potatoes with Coriander Chutney
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: Salt, to taste; 1 cup (25 g) fresh coriander leaves (cilantro); 4 large cloves garlic, smashed; 1 teaspoon ground cumin; 2 teaspoons freshly squeezed lemon juice; 4 cloves garlic, peeled; 4 tablespoons sunflower oil; 2 teaspoons salt; 4 tablespoons extra-virgin olive oil; 2 teaspoons coriander seeds; 4 sweet potatoes, cut into thin wedges; 2 teaspoons cumin seeds; 2 tablespoons crushed walnuts; 2 tablespoons freshly squeezed lemon juice; 1 green anaheim chili, seeded; 8 black peppercorns

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Here’s a fun twist on sweet potatoes; they’re spiced with cumin and then dipped in a Coriander Chutney. Chatni gashneez, as the chutney is known in Afghanistan, is a tart and tangy condiment for grilled kabobs and rice that is popular on that nation’s tables for its lively pungency. When you pair the all-American sweet potato with this Central Asian condiment, you get a delightful fusion of east meets west. You’ll need a mortar and pestle for this dish (or a close facsimile), to grin