Celery, green Mango Chutney
 
 
Author:
Recipe type: Main Course
Cuisine: Indian
Ingredients
  • 3 cups - celery
  • 1 cup - raw/green mango diced. Pick green, hard mango. If the mango is soft that means it is ripe. There is no exact measurement for mango. It depends on how raw mango is. Raw mango is mostly sour. Though mango looks green outside, sometimes it ripes slightly, making it slightly sweet. If Once you cut the mango, you will know how raw it is.
  • 2 - garlic cloves
  • 5-8 - Thai chilies depending on your spice level
  • Salt
  • 3 tbsp - healthy oils as coconut oil.
  • 1 tbsp - sesame seeds or peanuts
  • ¼th tsp - mustard seeds
  • ¼th tsp - cumin
  • ¼th tsp - turmeric powder
  • ½ tsp - urad dal - optional
  • Few curry leaves
  • Cilantro
  • Healthy Salt as sea salt or pink Himalayan salt
Instructions
  1. Cut celery head. Clean celery thoroughly, especially the head part. Usually, mud deposits in between sticks near the head area. Then dice celery into ½ inch pieces.
  2. Optionally peel Mango skin. I usually keep it. Dice to 1-inch pieces.
  3. Heat 1 tbsp oil in a pot. Heat to medium.
  4. Add diced celery, chilies and garlic. Cook for 30 seconds. Stir. Cook 3-5 minutes. Add salt.
  5. Close the lid and cook until celery is soft. If you see of water, open lid and cook till water evaporates. Turn off and let it cool.
  6. Meanwhile, heat a pan to medium and roast peanuts of sesame seeds until golden brown. Let them cool.
  7. Add peanut or sesame seeds to the grinder first. Grind to a powder.
  8. Now add celery mixture and mango pieces. Pulse slowly until soft. Make sure all pieces are ground.
  9. Transfer to a bowl.
  10. Now, prepare to tamper. Pour 1½ to 2 tbsp oil in a pot. Heat to medium-high.
  11. When hot, add mustard seeds. When they start spluttering, add mustard seeds. When mustard seeds start cracking, add cumin. Cook until golden brown.
  12. Add black lentils. Fry until golden brown.
  13. Add curry leaves. When they stop spluttering, add turmeric powder. Turn off the stove.
  14. Add tampering to chutney while it is still hot. Deglaze the tampered pot with little chutney and add back to the chutney.
  15. This chutney will stay fresh in the refrigerator for 1 week. Use it for as many meals within a week.
  16. Serve immediately with black rice or quinoa or brown rice and enjoy.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/celery-green-mango-chutney/