Celery Chutney

Celery is valuable in weight-loss diets, where it provides low-calorie dietary fiber bulk.Celery contains vitamin C and several other active compounds that promote health, including phthalides, which may help lower cholesterol, and coumarins, that may be useful in cancer prevention.Choose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches.The celery that we know today was derived from wild celery. While thought to have its origins in the Mediterranean regions of northern Africa and southern Europe, it was also native to areas extending east to the Himalayas. Wild celery differed a bit from its modern day counterpart in that it featured less stalks and more leaves.This is a vey simple recipe to make with celery as the main ingredient,Celery Chutney.My husband being a very strict critic has also liked this recipe.Enjoy!!

Ingredients

Garlic - 2

Ginger - 1/2 inch

Green chillies - 2-3

Corriander leaves - 1/2 Cup

Mustard - 1 tsp

Oil - 1/4 cup

Salt as per taste

Celery Stick - 5

Fenugreek seeds - 1/2 Tsp

Turmeric - 1/2 Tsp

Asafoetida (hing) powder - 1/4 tsp

Recipe

1.Heat 2 tsp of oil a wide pan.Add the chopped celery and corriander leaves.Saute for 8-10 mins.Keep aside.

2.Take another tsp oil and add methi,chopped green chillies,ginger and garlic.Keep stirring for 3-4 minutes.

3.Grind both celery with ginger and garlic mixture nicely.

4.Pour the remaining oil and add the mustard seeds.Once they splutter add the asafoetida and the turmeric powder.Then quickly add the celery paste and mix well.

5.Add salt and cook the tokku on low to medium heat till the oil leaves the sides.

6.Goes well with rice,chapaties and also for sandwiches.

Tips

1.Cut celery into small pieces to lesen the time for cooking.