Delicious with fresh naan bread or rotis, this makes a great standalone snack or meal, or serve with a simple spiced lentil dish for a real feast.
Recipe and styling by Sarah Graham
Photograph by Kyle Rogers
TRY THIS: South Indian mango and cardamom achar
Sweet potato, mustard and cardamom achar
- 500g sweet potato, peeled and cut into cubes
- 15ml (1 tbsp) olive or avocado oil
- 10ml (2 tsp) mustard seeds
- 1 small red onion, chopped
- 6 cardamom pods, bruised to release the little black seeds
- 2,5ml (½ tsp) ground turmeric
- 5ml (1 tsp) medium-strength curry powder or masala
- 1 red chilli, seeded and chopped (optional)
- 50ml fresh lemon juice
- 15ml (1 tbsp) demerara or light brown sugar
- 2 garlic cloves, coarsely chopped
- 75ml olive oil
Boil the sweet potato in salted water until cooked through but still firm enough to hold its shape, about 10 minutes. Drain and set aside.
Heat the oil in a separate pan over medium heat and fry the mustard seeds until they start to pop. Add the onion, cardamom, turmeric, curry powder or masala and chilli (if using), and fry together until the onion has softened, about 5 minutes.
Add the lemon juice, sugar, garlic and oil, and simmer for a further 5 minutes.
Can be stored in the fridge for up to 10 days.