{"id":7959,"date":"2017-06-23T17:23:47","date_gmt":"2017-06-23T15:23:47","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/chutney-celery\/"},"modified":"2025-10-17T16:57:10","modified_gmt":"2025-10-17T14:57:10","slug":"chutney-celery","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/chutney-celery\/","title":{"rendered":"Mustard seed and celery chutney. Perfect to pair with aged cheeses"},"content":{"rendered":"

Celery chutney seems tailor-made to accompany a platter of aged cheeses.<\/span><\/p>\n

It’s one of the flavors that goes best with them.<\/span><\/p>\n

Celery chutney, cooking notes<\/span><\/strong><\/h5>\n

Celery isn’t just good in pinzimonio or even indispensable as a base for saut\u00e9ing in many dishes; it’s also <\/span>the soul of Bolognese sauce<\/span><\/a><\/strong>.<\/span><\/p>\n

Its fresh and aromatic flavor makes it the perfect ingredient for a chutney.<\/span><\/p>\n

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.<\/span><\/p>\n

Celery chutney is a perfect pairing with cheese. Still, I recommend trying it with a cold meat dish or <\/span>in a hamburger<\/span><\/a><\/strong>, instead of with sauce or caramelized onions.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

Buona cucina, Monica<\/p>\n

Celery<\/b><\/h5>\n

If, like me, you love the taste of celery, here is a recipe for a celery-based rag\u00f9 sauce to serve with pasta: HERE<\/b><\/a><\/p>\n

Keep in Touch<\/b><\/h5>\n