Celery chutney seems tailor-made to accompany a platter of aged cheeses.
It’s one of the flavors that goes best with them.
Celery chutney, cooking notes
Celery isn’t just good in pinzimonio or even indispensable as a base for sautéing in many dishes; it’s also the soul of Bolognese sauce.
Its fresh and aromatic flavor makes it the perfect ingredient for a chutney.
You need a few crisp stalks of celery, preferably the sweeter white ones, a handful of raisins, and little else. And for what it costs, both in terms of work and money, this recipe works incredibly well.
Celery chutney is a perfect pairing with cheese. Still, I recommend trying it with a cold meat dish or in a hamburger, instead of with sauce or caramelized onions.
I have nothing else to add, except that sometimes it takes very little to make an aperitif memorable. A cheese platter, celery chutney, bread, and wine.
Due to the low amount of sugar I have indicated, it is best to prepare only the amount you plan to consume. It is not suitable for jarring and storing in the pantry.
Buona cucina, Monica
Celery
If, like me, you love the taste of celery, here is a recipe for a celery-based ragù sauce to serve with pasta: HERE
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Mustard seeds and celery chutney
Ingredients
- 120 g of white onion
- 350 g of celery stalks
- 30 g of raisins or sultanas
- 4 g of mustard seeds
- 1/2 teaspoon cumin seeds (optional)
- 40 g of brown sugar
- 2 g of fine salt
- olive oil to taste
Instructions
- Peel and finely chop the onion. Set aside.
- Wash, dry, and thinly slice the celery. Set aside.
- Pour a few tablespoons of olive oil into a pot, add the onion and salt, stir, and gently sauté the onion for two minutes before adding the celery. Stir and cook over low flame on a small heat for 3 minutes.
- Add the remaining ingredients, stir again, and cook over low heat for about 30 minutes total, or until the celery is tender.
- Let cool before serving.
- Store in the refrigerator for a few days.
