Easy Celery Chutney

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Easy Celery Chutney is an Indian Style simple chutney made using Celery Stalks and a few spices. It goes well as a spread on bread and a perfect condiment with Idli, Dosa or Paratha. 

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What is a Chutney

Chutney is a spicy, sweet or savoury condiment that originated in India. Chutney in Hindi simply means the process of licking (i.e. chatna). Something like you relish. And if the chutney is done correctly, one literally does that. It has to have a burst of flavour in your mouth. 

What is Chutney Made of?

Chutney can be made from fruits, vegetables, herbs and lentils. Different types of spices and sugar are added to flavour the chutney. It is a must in the Indian Thali and said to balance an array of dishes. At times a chutney is simply included to balance out a dish or a thali.

Recipes with Chutney

There are thousands and thousands of chutney recipes being made, but each house will have a few commonly made daily. For me, this Fresh Green Coriander chutney and this Sonth (Imli/Tamarind) chutney with Jaggery is a must. It is always there in my fridge or freezer. I make it in bulk and stock it.

Then coconut coriander chutney is one of the chutneys which I generally prepare along with Idli and Dosa. Then for my spreads, I like to make this Spicy Garlic Chutney for chaat or for Dabeli and this Spicy Garlic and Red Chilli chutney for my vada pav, omelette or pakodas.

Chutney can also be referred to as the process of preserving your fresh harvest or special season favourites. Like when I have an abundance of fresh green tomatoes, I make this Easy Green Tomato Chutney and store it.

When we get fresh Pineapple I like to make this Odia’s Sapuri Khatta aka Sweet & Sour Pineapple Chutney. Another seasonal favourite of mine is this Kairi ki Launji (Mango Chutney) and his Amla Dhaniya Chutney.

And if you are looking for chutney with ripe tomatoes then this No Oil Tomato Chutney from Nagaland or this Mosdeng Serma (Tripura Tomato Chutney) is a must-try.

What is Celery

Celery is a low-calorie vegetable and consists mostly of water. It belongs to the same family as that of carrots and parsnips. It has crunchy stalks and fresh green leaves.  One of the favourite low-calorie snacks which have a range of health benefits associated with it.

However, it is not liked by all. I do make smoothies with celery or simply apply some of my homemade Peanut butter to it and enjoy. But you get bored of the same thing and look for different options. 

Such times, when I am not able to finish some vegetables, I sneak it in different recipes. You would not believe I have added a lot of different vegetables in different recipes without my family knowing. It helps when they do not like it.

Chutney with Celery

So this time I wanted to turn this Celery into something lip-smacking and interesting. So I thought to try a chutney with it. And I am happy I experimented. The chutney was lip-smacking delicious and bursting with flavours. As celery is 95% water the chutney was quite refreshing and had a nutty texture.

I made this chutney in the South Indian Style. All I did was a tadka/tempering with oil,  curry leaves, lentils, red chilly and curry leaves. Then I added the celery sticks and sauteed them for a few minutes. Then let it cool down and finely ground it to a smooth texture. 

Once the chutney is done one can enjoy it as is. The additional tadka/tempering of oil, mustard seeds and curry leaves is not necessary and completely optional.

This Easy Celery Chutney goes well with Idli and Dosa. It also goes perfect as a side with your roti or bread. You just need an excuse to enjoy this lip-smacking chutney. 

I am sharing this chutney recipe as a part of our Shhhhh Cooking Secretly Challenge group, where the theme for the last month was Chutney suggested Priya Vijaykrishnan. Priya blogs at Sweet Spicy and Tasty and I would love to try her, Yam/Suran Chutney.

So when Kalyani gave me the secret ingredients mustard seeds and chana dal I thought to make this delicious and Easy Celery Chutney. 

Shelf Life 

This chutney stays good for 5-6 days when refrigerated.

Easy Celery Chutney

Easy Celery Chutney is an Indian Style simple chutney made using Celery Stalks and a few spices. It goes well as a spread and is a perfect condiment with Idli, Dosa or Paratha.

4.95 from 18 votes

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Course: Condiments

Cuisine: Indian

Keyword: Condiments, Vegan, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 1 Cup

Author: Renu Agrawal-Dongre

Equipment

• Pan
• Spatula
• Mixer Grinder
• Blender

Ingredients

• 1 Cup – 150 grams – Celery Stalks Leaves can be used too
• ¼ teaspoon asafoetida
• 1 teaspoon mustard seeds
• 10-12 Curry leaves
• 1 teaspoon Bengal Gram – Chana Dal
• ½ teaspoon Black Gram – Urad Dal
• 1 tablespoon Sesame Oil – (Any vegetable oil can be used)
• 1 tablespoon Jaggery
• ½ tablespoon Tamarind – small marble size
• 8-10 Dry Red chillies – more or less depending on taste
• Salt
• Water If required to make a smooth paste

For the Tadka/Tempering (Optional)

• 1 tablespoon Sesame Oil – (Any vegetable oil can be used)
• 1 teaspoon Mustard seeds
• 7-8 Curry Leaves

Instructions

• Clean and chop the celery into ½ inch pieces
  1 Cup – 150 grams – Celery Stalks
• In a pan add oil
  1 tablespoon Sesame Oil
• Once hot add in the mustard seeds and asafoetida.
  1 teaspoon mustard seeds
• After mustard seeds splutter, add Bengal Gram, Black Gram and curry leaves
  1 teaspoon Bengal Gram, ½ teaspoon Black Gram, 10-12 Curry leaves
  
• Add asafoetida.
  ¼ teaspoon asafoetida
• Add red chilly and saute this for a min or two on slow until the dal is slightly roasted and starts turning brown.
  8-10 Dry Red chillies
  
• Now add the celery and tamarind and saute this for 4-5 minutes until the celery starts turning a bit soft.
  ½ tablespoon Tamarind
  
• Now add the jaggery and mix everything.
  1 tablespoon Jaggery
  
• Let this cool.
  
• Add this in a blender jar, with salt and blend it to a smooth paste.
  Salt
• Add water in small portions if required to make a smooth paste.
  Water

For the Tadka/Tempering (Optional)

• Heat oil in a pan
  1 tablespoon Sesame Oil
• Once hot, add the mustard seeds and curry leaves
  1 teaspoon Mustard seeds, 7-8 Curry Leaves
• Let the mustard seeds splutter and pour this mixture on the chutney.

Notes

• 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
• Standard US Cup size used
• You might not require water to blend this, but if at all, add little at a time.
• I have used a few celery leaves, just the ones on the stalk.
• One can use or skip it completely.

 

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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