Celery Cilantro Chutney/ Spread

Chutney made of Celery. Yeah right! I would have never imagined even trying with it. So when Krithi linked this Celery Cilantro Chutney to one of my Bon-Vivant events, I was intrigued to try it. And boy we all loved the outcome. This can be used as a side dish for Idli, Roti or Dosa. Can be used as a spread on a toast or for a sandwich.

Prep Time : 10 mins | Cooking Time : 15 mins | Makes : About 2 Cups

Ingredients:

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

Tempering:
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.