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–+ servings
Close up look of celery chutney with a tadka of oil, curry leaves and mustard seeds on top in a steel bowl

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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1 Cup

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
    adding of dal, 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
    Adding of red chilly and dal
  • Now add the celery and tamarind and saute this for 4-5 minutes until the celery starts turning a bit soft.
    ½ tablespoon Tamarind
    Adding of celery stalks
  • Now add the jaggery and mix everything.
    1 tablespoon Jaggery
    Cooking of the ingredients
  • Let this cool.
    All the ingredients cooked
  • 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.