Here is the recipe according to him:
- 1 Celery Stem, with edges removed (rich in fiber, Vitamins K and C)
- 1 cup green Bell Pepper pieces (rich in Vitamins C, A, B6 and fiber)
- 2 Tomatoes (rich in fiber, Vitamins C, A and K)
- 1 small Onion (rich in Vitamin C and fiber)
- 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
Wash and cut all the vegetables into medium pieces. Keep aside.
In a pan, heat the oil and add coriander seeds + fenugreek seeds + cumin seeds + dry red chilies and fry for some time.
Then add all the chopped vegetables along with the turmeric and asafetida and fry for some time until the veggies appear little cooked.
Later switch off the flame and transfer the contents into a plate and let it cool.
When it is somewhat cold, add the contents to a blender jar and grind into a fine paste by adding a small amount of water along with salt and tamarind pulp. Don’t add too much water as the chutney should be thick in consistency.
This spicy Celery chutney goes well with rice and chapathi.
I thought this would be a perfect entry for dear Sangeeth’s wonderful event, “Eat Healthy – Fiber Rich”.