celery chutney

Celery Chutney


Here’s an interesting chutney recipe for you all – Celery chutney!! This recipe is inspired by my husband who takes his dosa and chutney combination very seriously. He often comes by as I’m whipping the chutney for a taste test so he can tell me if something is missing or not. Lol! So I’ve been trying out a variety of chutneys over the last few years and this has been our most favorite! I don’t prefer celery in my soups or curries but Celery in my chutney is a big yes for me! We started including celery in our diet mostly because of its numerous health benefits. It is a good source of calcium, iron and magnesium and is very beneficial for those with anemia. Celery reduces inflammation in the digestive tract and supports digestive health. Celery is quite flavorful too and has a lovely minty aftertaste. So if you are someone who often buys celery or not sure what to cook with them, give this recipe a go! It will be your new favorite! Try out this recipe and send me your results or tag me on instagram.


  • 1 cup celery stalks, thinly sliced 
  • 1 medium-sized tomato, chopped 
  • 2 sprigs of Curry leaves
  • 2 large green chillies (adjust according to spice preference)
  • 1 teaspoon salt 
  • 1 tablespoon canola/vegetable oil

Dry roast: 

  • 2 teaspoons cumin seeds 
  • 2 teaspoons black sesame seeds 
  • 1 tablespoon urad dal 
  • ¼ cup roasted peanuts 

To temper:

  • 1 tablespoon oil 
  • ½  teaspoon mustard seeds
  • 1 teaspoon urad dal 
  • 2 dried red chillies, broken 
  • 1 sprig of curry leaves 
  • A pinch of asafoetida 


  1. To begin making the chutney, we will first dry roast the seeds & nuts. Dry roast the cumin seeds, black sesame seeds, urad dal and peanuts in a small pan over low heat for about 2 minutes. Once fragrant, transfer them to a plate and let them cool completely. (You can use white sesame seeds as well but using black sesame seeds makes the chutney fragrant and more flavorful.)
  • Heat 1 tablespoon of oil in a kadai and saute the sliced celery for 3-4 minutes until slightly tender. Add in the chopped tomatoes, salt, curry leaves and green chillies and saute well. Cover and let it cook for a few minutes until the tomatoes turn mushy. Turn off the stove and let the mixture cool completely. 
  • In a large blender, add in the roasted ingredients and pulse it a few times till it resembles a fine powder. (Don’t grind them too much as the peanuts will start to release oil and will turn into peanut butter.) 
  • Now add the celery mixture to the blender and grind them well along with the powder without adding water. Blend to a smooth paste. Check for seasoning and add the mixture to a bowl.  
  • Now prepare the tadka by tempering the mustard seeds, urad dal, curry leaves and dried red chillies in 1 tablespoon of oil until they splutter. Add this to the chutney. Mix well and enjoy with dosas, idlis and also as a side dish for rice.

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