Celery Cabbage chutney is very high in fiber. Celery cabbage chutney goes well with rice or chapati. You may also use it as a dip for idli, dosa, upma etc.
|
Ingredients
2 large leaves of cabbage 2 celery sticks 1/2 of med. onion 3 green chilies handful of bottle gourd 1 banana pepper a few garlic cloves a handful of peanuts or roasted chana dal 1 tsp oil to fry vegetables salt turmeric powder 1 tbsp oil or ghee 2 tbsp coriander seeds 4-6 red chilies 1 tsp urad dal 1 tsp mustard seeds 1 tsp cumin seeds a big pinch of hing/asafoetida few curry leaves |
|
Preparation
Wash and cut all the vegetables into small pieces.
Roast peanuts and coriander seeds separately and keep them aside.
Procedure
In a thick bottom pan take 1 tsp oil and fry all the vegetables for a few seconds. Add salt and turmeric powder. Stir it once and cook on medium heat until all the veggies are little soft. Cover them and check in between. Switch off the flame when it is done and let it cool down.
While the veggies are cooking prepare the seasoning. Take 1 tbsp of oil or ghee in a small sauce pan and fry red chilies. Keep them aside and in the same oil add Urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering and the urad dal is getting light brown add hing/asafoetida and curry leaves. Turn off the stove and keep it aside.
Into your blender jar take peanuts, coriander seeds and red chilies and grind them well. Then add all the vegetables also and grind them well into a fine paste. No need to add any water. Transfer this into a bowl and add the seasoning. Mix it well and add salt if it is needed. Enjoy this chutney with rice or chapati. This can be a good dip for idli, dosa, upma etc.
Helpful Tips
This chutney can be made with other vegetables also. Remember, the taste, texture and color will change depending on the vegetables you are using.
You may also like
Wash and cut all the vegetables into small pieces.
Roast peanuts and coriander seeds separately and keep them aside.
Procedure
In a thick bottom pan take 1 tsp oil and fry all the vegetables for a few seconds. Add salt and turmeric powder. Stir it once and cook on medium heat until all the veggies are little soft. Cover them and check in between. Switch off the flame when it is done and let it cool down.
While the veggies are cooking prepare the seasoning. Take 1 tbsp of oil or ghee in a small sauce pan and fry red chilies. Keep them aside and in the same oil add Urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering and the urad dal is getting light brown add hing/asafoetida and curry leaves. Turn off the stove and keep it aside.
Into your blender jar take peanuts, coriander seeds and red chilies and grind them well. Then add all the vegetables also and grind them well into a fine paste. No need to add any water. Transfer this into a bowl and add the seasoning. Mix it well and add salt if it is needed. Enjoy this chutney with rice or chapati. This can be a good dip for idli, dosa, upma etc.
Helpful Tips
This chutney can be made with other vegetables also. Remember, the taste, texture and color will change depending on the vegetables you are using.
You may also like
Ripe Mango chutney
|
Ginger chutney
|
Sweet Mini Peppers chutney
|
Cilantro chutney-Kottimeera Karam
|
Tomato chutney-Andhra tomato chutney
|
RSS Feed