Spicy Celery Ridge Gourd Chutney is another variation of my recipe Spicy Torai-Ridge Gourd Chutney, shared in my previous posts.
Celery is a healthy medicinal food, frequently used to decrease the requirement for salt in cooking. It has a very mild taste and when used in just the right amount(too much can be overpowering), it can be cooked in stuffing or soups, used in sauces, dips, chutneys or vegetable dishes and even eaten raw with dip or peanut butter.
Do you know that Celery sticks make a great aromatic topper to a Bloody Mary cocktail, and is as important as the mint that adorns a julep? Interestingly, the use of celery as garnish came much later after the drink became popular. It was around 1960s, when at Chicago’s Ambassador East Hotel, an unknown customer grabbed a stalk of a celery stick to help stir the drink and the celery stick garnish rose in popularity.
Culinary uses of celery :
- Celery stalks or celery seeds are used as a part of vegetable dishes and sauces.
- Celery is regularly used as a part of pickles, chutneys but be careful to use in just a little bit of quantity.
- Celery Seeds can be used for decoration and flavor homemade bread.
- For strongly enhanced fish, celery can make a delicious addition to the marinade or poaching sauce.
- Celery can be used as a part of soups.
- Celery along with other veggies can be stir fried to make fried rice. It really goes well with mushrooms.
Try this recipe of Spicy Celery Ridge Gourd Chutney and do leave a feedback if you liked it.
- ½ cup washed, peeled and cubed ridge gourd
- 2 cups of fresh ridge gourd peel
- half of a celery stalk
- 4-12 green chillies (adjust as per your spice preference)
- One knob ginger, peeled and roughly chopped
- 4-6 garlic cloves
- 2 medium size tomatoes roughly diced
- 1 large bunch of coriander approx 200 gms
- 4 sprigs of mint, destalked(optional)
- 1 tablespoon lemon juice
- salt as per taste
- ½ tsp mustard seeds
- 4-6 fresh curry leafs
- 2 tablespoons roasted chana dal
- 2 tsp mustard oil or any refined oil
- Heat oil in a non-stick pan. Add mustard seeds and when they splutter, add the curry leafs and the roasted chana dal . Saute at low medium heat till the leafs turn crispy.
- Add ridge gourd cubes and peels. Saute till they soften. Turn off the heat, cool the mixture slightly and trasfer into a mixer jar.
- Add the tomatoes, ginger, garlic, celery, green chillies and salt, into the mixer jar and grind it into a coarse paste.
- Add the herbs(coriander and mint if using), and pulse again until the herbs blend.
- Serve the chutney in a small bowl.