Chutneys are a staple food in Southern India. Chutneys can be made with a variety of vegetables. Mix n match a variety of vegetables, nuts, seeds to make rich, enticing, exquisite chutney. This is a Vegan, vegetarian, gluten-free, Paleo, nut-free recipe. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Whichever vegetable you make chutney out of, Chutney is loaded with iron, vitamins, and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand in mortar pestle to make chutney. In the modern generation, grinders are used. Chutney is usually consumed with rice and ghee poured on top. Lately, with low carb consciousness, people prefer eating chutneys as homemade dips for tortilla chips, pita chips, south Indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little effort and a handful of fresh ingredients. The secret for perfect chutney is a balanced amount of vegetables, chilies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chilies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.

Indian chutney is not a relish, that you find in the western countries supermarket. Indian chutney is eaten with rice, which is also like another curry. Tomatillo is not green unripe tomato. It is another variety of tomato used widely in Mexico and other Latin countries. They are covered in a paper-thin husk. Tomatillos are a little slimy. When cooked, tomatillos produce more water than regular tomatoes. They have a unique flavor, which goes very well in Indian cooking. Celery is an excellent source of vitamin K, folate, potassium, dietary fiber, manganese and pantothenic acid.

If you are used to eating raw crunchy celery with ranch and cooked in soups, you should know that are lot more ways to eat celery in many enticing ways. Along with celery crunchiness and taste, it’s anti-inflammatory health benefits, are enigmatic. Consuming fruits and vegetables of all kinds is associated with quality health. It significantly lowers risk of many lifestyle-related health conditions. Eating green vegetables as celery, tomatillos decreases the risk of obesity, diabetes, heart disease and weight gain. More than sautéing, steaming is the healthiest way to cook vegetables. This recipe is made by sautéing. I am sure chutney with steamed celery should yield a tasty  If you are planning to steam vegetables as part of your recipe, you can include celery without having to worry about the excessive loss of its phenol-based antioxidants. For low carb conscious people, chutneys are a great option. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little effort and a handful of fresh ingredients.

Celery, tomatillo chutney

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Ujwala Chintala

Recipe type: Main Course, Condiment

Cuisine: Indian

Serves: 4

Ingredients

• 5 celery sticks
• 2 tomatillos
• 5-8 green Thai chilies. (Use depending your spice level)
• 3 tbsp healthy oil (Olive or coconut)
• Pink Himalayan salt
• 3 garlic cloves
• 1 tbsp peanuts or sesame seeds for nut-free
• ½ tsp coriander powder
• ⅛th tsp cumin
• ⅛th tsp mustard seeds
• ⅓rd tsp black gram lentils
• 5-8 curry leaves
• 3 Cilantro sprigs

Instructions

1. Cut celery head. Clean celery thoroughly, especially the head part. Usually, mud deposits in between sticks near head area. Dice celery into ½ inch pieces.
2. Remove husk from tomatillos. 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. Now add diced tomatillos. Add salt.
5. Close the lid and cook until tomatillos are 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. 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 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.

3.5.3229