Sireesha Celery Chutney is one of the simple, quick and delicious 4 ingredient recipe with celery. A condiment served with South Indian breakfast dishes like Idli and Dosa.
Generally, celery is eaten as raw, and it will be served with a dip along with the appetizers here in the United States. It is crunchy and loaded with tonnes of fiber.
Vegetable chutneys are very popular in South Indian cuisine. But celery is not an Indian vegetable, there are not many Indian recipes using celery. I came to know this super simple recipe from my friend, and it turned out very good for the 1st time. This Easy Celery Chutney goes well with Idli and Dosa, and rice or roti. It also goes perfect as a side with your bread.
This ultra-tasty chutney is a perfect blend of hot, spicy, and sour with the beautiful aroma of celery. You can add a hint of tamarind juice or lemon juice also for more sourness apart from tomatoes. I feel this lip smacking chutney tastes very similar to green tomato chutney.
Generally, South Indian chutney is spicy, unlike western countries which are normally sweet based. Chutneys are normally served with breakfast dishes and also with rice.
Serving Suggestions
- Serve as a dip for any appetizers.
- Serve as chutney for the Indian Breakfast Dishes like plain Idli, pumpkin idli, quinoa idli, plain dosa, pumpkin dosa, ridge gourd dosa, tomato dosa, roti, rice, etc.,
More Vegetable Chutney recipes you may like to visit in my blog:
- Eggplant Tamarind Chutney | Vanakaya-Chinthakaya Roti Pachadi
- Instant Radish Chutney in 5 Mins | Mullangi Pachadi
- Cabbage Pachadi/Chutney
- Avocado Tomato Chutney/Pachadi
- Red Capsicum Chutney
- Beerakaya Pachadi
- Dhondakaya/Tindora Pachadi
Super Simple Celery Chutney
Ingredients
Chutney Ingredients
- 6 stalks celery chopped
- 1 ½ tomatoes chopped
- 6-8 green chillies
- 1 ¼ tsp cumin/jeera
- 3 tsp oil
- salt to taste
Seasoning Ingredients
- 1 tbsp oil sesame or mustard
- ½ tsp black gram / urad dal
- ¼ tsp mustard seeds
- ½ tsp jeera
- few curry leaves
- pinch hing
- 2 red chillies broken
Instructions
- Heat a pan with 1 tsp oil first, add cumin seeds and green chillies. Sauté them for a few seconds until you see small bubbles on green chillies. keep aside.
- Clean and chop the celery into ½ inch pieces.
- In the same pan, heat 2-3 tsp oil, add chopped celery, fry them for a few minutes.
- Add chopped tomatoes, cook them until the tomatoes are mashed, water is completely absorbed and the celery becomes soft. Let it cool.
- Grind green chillies, jeera and salt. Then add the celery, tomato mix. Blend it to a smooth paste.
For the tadka/tempering
- Heat oil in a pan. Once hot, Add the mustard seeds, jeera, 2 broken red chillies, hing and few curry leaves. Let the mustard seeds splutter and pour this mixtre on the chutney and mix.
- Serve with Idli, dosa, rice or roti.
Notes
- You may add slightly roasted chana dal, urad dal and coriander seeds while grinding.
- You can replace green chillies with red chillies if using dals and coriander seeds.
- Add tamarind juice or lemon juice or raw mango for more sourness.
- Can also be served on a bread.
Step by Step Photo Instructions
- Heat a pan with 1 tsp oil first, add cumin seeds and green chillies. Sauté them for a few seconds until you see small bubbles on green chillies. keep aside.
2. Clean and chop the celery into ½ inch pieces.
3. In the same pan, heat 2-3 tsp oil, add chopped celery, fry them for a few minutes.
4. Add chopped tomatoes, cook them until the tomatoes are mashed, water is completely absorbed and the celery becomes soft. Let it cool.
5. Grind green chillies, jeera and salt. Then add the celery, tomato mix. Blend it to a smooth paste.
For the tadka/tempering
Heat oil in a pan. Once hot, Add the mustard seeds, jeera, 2 broken red chillies, hing and few curry leaves. Let the mustard seeds splutter and pour this mixtre on the chutney and mix.
Serve with Idli, dosa, rice or roti.
