Japanese Sweet Potato Chaat

Every cuisine has a sauce that’s an absolute essential—a ride or die, if you will. For South Asian food, this is a cilantro mint green chutney. It brings a punchy, herb-packed burst of flavor that goes with pretty much everything. This recipe combines cilantro, mint, and just the right amount of heat from green chiles, creating a balance of spice and freshness. Lime juice adds brightness, while cumin, sugar, and chaat masala add complexity. Use this as a zesty topping for your favorite dish or as a base for pani puri water (just add 1½ cups [360 ml] of water and strain), or make it creamy with yogurt or sour cream to use for spreading and dipping.Slow-roasting Japanese sweet potatoes flesh-side down releases their natural sugars, caramelizing and deepening their sweetness. The flesh becomes incredibly tender, almost custard-like in texture, while the skin turns a rich golden brown and becomes slightly crispy. So don’t bother peeling them! Top them with tamarind concentrate (I like Tamicon, Cock Brand, Pure Indian Foods, or Dragonfly—anything without citric acid), green chutney, fresh onions, tomatoes, and cilantro for a chaat-inspired appetizer.Find more Rachel Gurjar recipes here.