Celery Cilantro Chutney with a Surprise! | Side dish for Idli Dosa

These lovely little celery stalks are just for salads or snack. That is what I thought too until I tried this yummy chutney. This is a great side dish for Idli/Dosa or can even be used as a spread for a toast. Adding cilantro/coriander leaves gives a lovely green color and a fresh taste. What is the surprise you could ask? There is and it is walnuts. A handful of toasted walnuts in this chutney makes it creamy and a powerhouse of omega-3 acids. Check out the original recipe here.

Ingredients:
Celery - 2 cups
Onion - 1 cup
Tomato - 1/2 cup
Walnuts - 1/2 cup
Green chilli -  2 or 3
Ginger - 1/2 inch piece
Garlic pods - 2
Cilantro - 1/2 of a small bunch
Oil - 1 tbsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp

Method:
Toast the chopped walnuts for about 3 minutes. Allow to cool and crush in a blender/mixie until coarse. Heat oil in a pan and add the celery, onion, ginger, garlic, green chilli. Saute until the onions and celery are almost cooked. Add the tomato with a little salt and cook until it turns mushy. Remove from heat and add the chopped cilantro. The cilantro will wilt in the residual heat. Allow the mixture to cool and grind in the mixie until smooth. Now add the crushed walnuts and salt and pulse for a couple of times. Heat oil in a small pan and splutter the mustard seeds. Pour over the chutney and serve with hot idlis.
Linking this to Bon Vivant #11 - Healthy Appetite; New "U" 2013; Winter Foods - 30 min challenge;