Celery With Chutney Spread Recipes

GRILLED CELERY WITH PECANS AND CHEDDAR SPREAD

Steps:

• Heat a grill or grill pan over high heat.
• Mix the cream cheese, mayonnaise, garlic, and cayenne in a medium bowl until smooth. Fold in the cheddar cheese until evenly distributed. Transfer to a large resealable plastic freezer bag and massage to soften the cheese.
• Rub the oil all over the celery stalks. Place on the hot grill grate or pan, curved side down, and grill until grill marks appear, about 8 minutes. Transfer to a cutting board. When cooled, cut into 4-inch lengths at an angle.
• Snip a hole in the corner of the bag with the cheddar spread. Pipe the spread into the cavity of each celery stalk. Press the pecans into the spread. Serve immediately.

GRANDMA'S STUFFED CELERY

Steps:

• Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

CELERY WITH CHUTNEY SPREAD

Steps:

• Place all ingredients, except celery, in a food processor and pulse until well combined.
• Pack cheese mixture in a small bowl and refrigerate until chilled (and to let the flavours combine), then use to fill celery sticks.
• You can also pack it into a crock and serve, chilled, with crackers.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

CHUTNEY-TOPPED CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

CELERY CHUTNEY

Steps:

• Rinse, dry, and trim the celery stalks. Shave off any tough and stringy outer peel with a vegetable peeler. Slice the stalks crosswise in half; slice all these chunks lengthwise into very thin sticks, about 1/8 inch thick. Cut the sticks crosswise into 1/8-inch cubes and bits (the size of pickle relish). You should have 6 to 7 cups of fine celery pieces.
• Put the cup of sugar and the salt in the saucepan, pour the lemon juice on top, and then all the celery. Set the pot over medium-low heat, and stir as the sugar dissolves and the celery heats and starts releasing its juices. Bring the syrup to a gentle simmer, stirring frequently.
• Cover the pot, and adjust the heat to maintain a gentle bubbling around the edges of the pan. Cook for about 15 minutes, stirring now and then. Uncover the pot, and cook at the simmer, stirring occasionally, until almost all of the liquid has been absorbed or evaporated, about 35 minutes or more.
• Remove the pan from the heat, and let the mostarda cool completely before using. Store in a sealed container in the refrigerator.