Celery chutney seems to be made for the cheese board. In my opinion, one of the flavours it goes best with.
Celery chutney.
Celery is not only good in pinzimonio or indispensable for soffritto which is the basis for many dishes and the soul of ragù alla Bolognese.
You need a few crisp white stalks, a handful of raisins, and little else. And for what it costs, in terms of work and money, this recipe is incredibly successful.
This chutney makes a perfect pair with cheese but, I would also recommend trying it with a cold meat dish like boiled meat (the Italian bollito) or bresaola. Or in a burger instead of sauce or caramelized onion. It’s very versatile.
I don’t have anything else to add, except that sometimes it takes very little to make an aperitif special. A cheese board, a jar of celery chutney, bread, and wine.
Buona cucina, Monica
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Celery and Mustard Seeds Chutney Recipe
Ingredients
white stalks of celery, 350g (I prefer the whitest ones)
raisins, 30g
cumin or fennel seeds, 1/2 teaspoon
white onion, 120g
mustard seeds, 4g
brown sugar, 40g
salt and olive oil to taste
Directions
Wash and finely chop the onion and celery.
In a non-stick pan with high sides, gently cook the onion in a little oil, then add the celery and all the other ingredients.
Simmer on medium-low heat for about 30 to 40 minutes.
The chutney is ready to make a good impression for your dinner guests!
