Indian Mint and Sweet Potato Salad | Vrat Ki Chatpati Pudina Shakarkandi Chaat

Packed with punch of flavor from mint, this Vegan and Gluten free salad is staple during Navratri Season!

Today, sharing with you a tongue-tantalizing, sweet n' sour, gluten free, sweet potato salad dressed in zesty mint dressing!

Remember? I told you, that I will share few of my all-time favorite Fast Season recipes, which I love eating and serving during auspicious occasion of Navratri in India. I have also made a special collection for all those recipes, here is a link for you: Navratri Food and Recipes

Navratri Fasts, meant to be Gluten Free and Meat-free, are actually fun times to enjoy a lot more foods.... fast friendly but scrumptious and packed with ton of flavor! Trust me! NO one misses regular food during those days :) Instead, we often do miss all that scrumptious fast treats, all year round... like I keep craving for Buckwheat Flat Bread and Potato Curry  

Other, one of such recipe is Mint and Sweet Potato Salad! I'm calling it a "salad" for you, but actually it is a complete mini-lunch meal during Navratri Fasts. Savory foods like these are often finished with a gluten free, egg-free sweet treat. but... you know me, I'm a...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 2 Servings Serves: 2
Notes: 2-3 substantial or 4 small servings.

Ingredients

    Chaat

  • 2 Sweet Potato (boiled, peeled, and cubed)
  • 1 Apple (sweet red apple, cored, and diced)
  • 1 Cucumber (peeled, and diced)
  • 2 Tomatoes (medium size, diced)
  • 1/4 Cup Golden Raisins (or black raisins)
  • Mint (for garnish)
  • Mint-Cilantro Chutney

  • 1/2 Cup Mint (a handful leaves)
  • 1/4 Cup Cilantro (dhaniya)
  • 2 tsp Sugar (Or use honey)
  • 2 tbsp Lemon (juice)
  • 1/4 tsp Red Pepper Powder (plus half jalapeno or 1 green chili (seeds removed), if you really like hot)
  • 1 tsp Cumin Powder
  • 1/2 tbsp Canola Oil (optional)

Directions

  • 1. Boil or steam sweet potato until knife tender.(about 15 minutes if boiling) While potatoes are boiling, in a food processor jar, add rough chopped mint, cilantro, and all other chutney ingredients. Process everything to a coarse paste.
    Additional Notes:
    If not using oil, scrap the bowl once or twice to make processing easier.
  • 2. Transfer chutney to a wide bowl. Add peeled and diced cubes of sweet potato, cucumber, tomato, raisins, and apple. and toss to coat everything in chutney.
  • 3. Garnish with some fresh mint leaves. Serve chilled or at room temperature.

Savita's Notes:

Save time!! while sweet potatoes are boiling, you can ready chutney and dice all rest of ingredients like apple, cucumber, and tomato.

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