Celery Chutney Recipe

• 1 Celery Stem (with edges removed)
• 2 Green Bell Peppers
• 2 Tomatoes
• 1 small Onion
• 2 Green Chilies
• 3 tbsp Coriander Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Tamarind Pulp
• ½ tsp Cumin Seeds
• ½ tsp Turmeric
• 5 dry Red Chilies
• ¼ tsp Asafetida
• 2 tsp Oil
• Salt (as required)
• Water (as required)

• Wash celery, green bell pepper, tomatoes, onion and green chilies thoroughly.
• Chop the vegetables into medium pieces. Set aside.
• Place a saucepan over heat and heat oil.
• Add coriander seeds, fenugreek seeds, cumin seeds and dry red chilies. Stir fry.
• Add the chopped vegetables, turmeric and asafetida. Stir fry till the veggies appear a little cooked.
• Remove the saucepan from heat and transfer the contents onto a plate. Leave it for cooling.
• Now, add the contents to a blender and grind into a fine paste, adding water as required. Do not add too much water since the chutney should be of thick consistency.
• Add salt and tamarind pulp. Blend.
• Serve the spicy chutney with rice or chapatti.