CELERY STALK CHUTNEY

Celery is a water- rich vegetable that is commonly eaten raw alone or as salads. Celery has zero calories and hence it is a part of many people's diet and in  weight loss. Celery stalks are also added in soups and smoothies. While it is good for health, the flavor of celery is very strong. Celery is usually served with some dip of any kind. Last week during the produce stock -up , I bought in a bunch of celery to make some soup. But I ended up making something different with them. I decided to make some chutney with them instead and trust me this is one of the yummiest chutneys I have ever made. While, people in my house could not guess what chutney it was, they still loved them with an extra Idli. So what brings happiness is that the food is not only tasty but healthy too. Next time when you get celery stalks, reserve some to make this yummax chutney and you will keep making them again and again. For other chutney recipes, in the blog, check the links: Cabbage Chutney, Capsicum chutney, Kovaikkai Chutney, Onion Chutney, Coconut-Sesame seeds chutney, Garlic Chutney, Almond-Walnut chutney, Coriander Chutney, Pumpkin Chutney. https://youtu.be/T98LSoiWWw0
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 cup Celery stalks
  • 1 tsp Urad Dal
  • 1 tsp Peanuts
  • 0.5 tsp Coriander Seeds
  • 2 stick Green Chili
  • 0.5 stick Ginger
  • Grated Coconut
  • 1 pinch Tamarind
  • 1 dash Salt
  • 1 tbsp Cooking Oil
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad Dal
  • 0.25 tsp Asafoetida Powder
  • 2 stick Red Chilli
  • 1 stick Curry Leaves
Instructions
  1. Heat pan and drizzle oil in it. Once it is hot, add Urad Dal, peanuts and coriander seeds. Roast them to golden brown. Set them aside.
  2. In the same pan, add green chili and ginger pieces. Sauté them and add one cup of celery sticks to it. Sauté them for 5- 6 mins until golden spots begin to appear. Turn off the stove and add a teaspoon of grated coconut. let it cool down.
  3. In a mixer jar, add roasted dal and peanuts, along with a gooseberry sized tamarind and salt. Grind to a coarse powder.
  4. Add sautéed celery and green chili to the mixer jar and grind them to a fine chutney.
  5. Meanwhile, make a tempering with oil, mustards seeds, Urad Dal , red chili, curry leaves and finally asafetida powder. Once they are roasted, turn off stove.
  6. Add the grounded chutney to the tempering and sauté them for a minute. Serve with Idli and dosas.
Recipe Notes

  • Celery has a lot of water content. Hence do not add water while grinding the chutney.
  • I have used Urad Dal in this chutney. You can also replace it with Channa dal.
  • Replace tamarind with alma if you wish to.