Zesteez’ Mint-Cilantro chutney is fresh, flavorful and aromatic. It can be used in various settings which we have already explored in some of our previous blogs.  We also wanted to showcase additional novel uses with this chutney and asked for Whitney’s help given her amazingly deelish blogs and very interesting way of using ingredients in coming up with wonderful products. Sure enough, Whitney’s usage of Mint-Cilantro chutney was out-of-the-charts. We were curious and replicated her recipe and it was a stand-out. The flavors of the chutney, it’s spiciness, accentuated coconut flavor along with the with the sweetness of the sweet potatoes were fantastic. I am sure this will go well with potatoes as well and would be a wonderful BBQ appetizer as well. Enjoy!!

 

INGREDIENTS:
  • 2 Sweet Potatoes, peeled, and cut into even one-inch chunks
  • 1 clove garlic, minced
  • ½ tsp salt
  • 2 tbsp tandoori masala
  • olive oil for coating
  • 2 tbsp cilantro, chopped

 

INSTRUCTIONS
  1. Preheat oven to 425.
  2. In a bowl, combine sweet potatoes, garlic, salt, and tandoori masala. Stir. Drizzle enough olive oil to coat potatoes and stir.
  3. Spread in an even layer on a non-stick baking sheet and bake for 35-45 minutes, until golden brown and a toothpick inserted goes in without effort. Turn the potatoes over half way through baking time.
  4. Remove from oven. Finish by giving them a lass toss with cilantro and Drizzle Zesteez Mint Cilantro Chutney for an added Zing.

In Whitney’s very own words : Drizzle it over the potatoes and serve. Spoon it on the side and dip. Whatever your fancy. Eating samosas? Dunk that ish in the chutney. Eating pakoras? Dunk in the chutney. Believe me when I say you’re going to want to dunk everything in the chutney. Do you get what I’m saying? If you live in Southern California, you’ve got a great advantage and can find Zesteez at Vons, Albertson’s, and a few other stores. Check the store locator here. For everyone else, you can