Celery-Carrot-Tomato Chutney (Oil Free)

DH and I love chutneys so much that we won’t finish our lunch/dinner without it. You will find a lot of chutney recipes on my blog. These days DH is combining different vegetables to make chutneys. These are not only healthy but also super yummy. 

Here is one such chutney he recently prepared:

Ingredients: 1 full stalk of Celery, chopped 5 medium sized Tomatoes ¾ cup chopped Carrots 1 cup Spinach stems (without leaves) ¼ cup diced Onion 6 Green Chilies 1 or 2 cloves of Garlic ½ tsp Cumin Seeds 1 tsp Coriander Seeds (ధనియాలు, Dhaniya) ½ tsp Bengal Gram (పచ్చిశనగపప్పు, Chana Dal) ½ tsp Black Gram (మినప్పప్పు, Urad Dal) ½ tsp Lemon Juice (Optional) A pinch of Turmeric Powder Salt Preparation: Add all ingredients to a pan and sauté well until the vegetables become little soft. Turn off the flame and allow the contents to cool down for some time. Later, grind the contents into a smooth paste by adding lemon juice + salt + very little water.  Don’t add too much water as the chutney tends to become watery. That’s all! Transfer the chutney to a serving bowl and enjoy with steaming hot rice or chapathis. This chutney stays good for a week if placed in a refrigerator.