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This Celery Chutney is actually based on Italian mostarda or “mustard fruits”. This recipe uses the basic principle of cooking the main ingredient in a syrup and adding a little sour note, here it comes from the lemon; In this recipe, celery is used rather then the traditional fruit.
Serve with cheese, particularly a soft goats cheese. You could also use it on a sandwich instead of your normal pickle
Ingredients
550 gr head of celery, trimmed
100 gr caster sugar
2 tablespoon clear honey
1 cinnamon stick
1 star anise
50 ml lemon juice (from about 2 lemons)
½ teaspoon fine sea salt
1-2 teaspoons English mustard, to taste
Method
Sterilise a jam or Kilner jar by washing in warm, soapy water, rinsing and putting in a low oven (150˚C, gas mark 2) for at least 20 minutes, until ready to use. Peel any tough stringy layers from the outside of the celery stalks. Cut off the leaves and set aside to use in a salad. Cut each stalk in half lengthways, then finely chop.
Put the prepared celery and the remaining ingredients, apart from the mustard, in a large pan set over a medium heat. Bring to a simmer then cook, stirring now and then, for 45-50 minutes, until the liquid released from the celery has evaporated, the consistency is sticky and the celery looks translucent. Remove and discard the cinnamon and star anise; leave to cool completely. Once cold, stir in the mustard then transfer the mixture to the sterilised jar and seal.
Let’s hear it for celery !
Always considered as a ‘what else is there in the fridge’ vegetable – these recipes make it front of stage – ace !