Prep Time : 10 mins | Cooking Time : 15 mins | Makes : About 2 Cups
Celery - 2 cups
Coriander/ Cilantro leaves - 2 Cups
Onion - 1 cup
Tomato - 1/2 cup
Walnuts - 1/2 cup
Green chilli - 3
Ginger - small piece
Oil - 1 tbsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad Daal - 1 tsp.
Hing/ Asefoetedia - 2 pinch
Method of Preparation:
~ Dry roast walnuts for few minutes and keep it aside to cool
~ In a pan, heat little oil and add onion, celery, ginger and green chilies.
~ Once onion and celery are almost cooked, add tomato and salt to taste. Cook until tomatoes are done.
~ Powder the walnuts coarsely in a dry grinder.
~ Add the celery onion mixture along with coriander leaves. Grind until fine paste.
~ For tempering, heat oil in a small kadai. Add mustard seeds, once it crackles add urad daal and hing. Take it out of heat and temper on top of chutney.