Once all the ingredients are gathered, peel and finely chop the onion, ginger, and garlic. (The finer these ingredients are chopped, the less the need for a blender later).

Then, add the olive oil to a small saucepan, and add in the peeled and chopped onion, ginger, and garlic.

Let this mixture sauté for about 5 minutes over medium heat, until the onion is lightly browned and tender.

After that add in the cooked purple sweet potato, red wine vinegar, honey (or maple syrup), coriander, smoked paprika, cinnamon, and chili powder, and stir well. Then, let this cook for about 5 minutes, stirring often.

Once this has cooked, remove it from the heat and season it with salt and pepper.

If the chutney is too chunky for you, then add this to a blender and blend until smooth, or use an immersion blender or food processor to get this chutney to the consistency you prefer (I chop the onion, ginger, and garlic as finely as I can and opt to serve this chutney a bit on the chunky side).