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Sweet Potato Chutney
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This is one yummy fall recipe and it is a clean eating friendly. This recipe was included in my Fall 2013 Revitalize Clean Eating Cleanse and it was a favorite.
Sweet potatoes are a root vegetable, meaning the fleshy edible part is the enlarged root. (Don’t confuse yams with sweet potatoes – they are not the same. Yams are much starchier and from a single seed leaf.) Sweet potatoes are so very good for every part of us.
Like most root vegetables, they contain healthy fiber and slow-digesting carbohydrates. They are naturally-sweet and contain antioxidants like high levels of beta-carotene making it a great anti-inflammatory, and lovers risks of heart disease and cancer. It is also powerfully good for your eye health, vision and skin.
Sweet Potato Chutney
- 2 Tbsp. shallots, finely chopped
- ¼ tsp. red pepper flakes
- 2 Tbsp. honey
- ¼ cup apple cider vinegar
- 2 Tbsp. dried cranberries
- ½ tsp. grated fresh ginger
- 1 medium sweet potato, peeled and coarsely chopped
Combine the shallots, pepper, honey, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boil. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.
Now let’s talk chutney. Chutney is a condiment much like relish. Serve this chutney over chicken, turkey or salmon, on top of salads or spread on a piece of high grain bread. Enjoy!!
Still time to sign up for the new LEAN & CLEAN Fall Clean Eating Cleanse and eat delicious clean recipes like this. Learn more here: www.leanandcleancleanse.com
