Peel and chop the yam into small pieces.

Soak in a mix of water with salt and leave aside for 30 minutes.

Drain out the water and leave the yam in a strainer for 5 minutes and let the remaining water drain off.

Heat oil in a pan and deep fry the yam pieces on a low flame.

Keep tossing every now and then and fry until the pieces puff up and are fried to a golden brown.

Drain on a paper towel and allow them to cool completely.

The yam pieces will be crunchy and crisp.

Grind the coconut, whole red chillies and tamarind together using just as much as water required to form a smooth paste.

Transfer the chutney to a serving bowl and add the fried yam pieces just before serving.

The yam pieces should be cooled completely before adding to the chutney so that they remain crisp.