El Dorado, Anchorage.

Add the cumin, peppercorns,., curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds.

Scrape the mixture into the blender and puree until smooth.Season the chutney with salt and serve.. Make Ahead.The chutney can be refrigerated for up to 5 days.

Asafetida, the resin of a fennel-like plant, has an intense onion-garlic flavor.It is sold in powdered or lump form at Indian markets..

Originally appeared: March 2013.She won the James Beard Living Legend Award.

She's inspired a novel and a one-woman show.And while I hadn’t seen this technique used on celery, a quick look at the Food & Wine recipe database revealed that our own Justin Chapple quick-pickles celery and uses it as a garnish for.

his ‘Nduja Toasts.The celery is ready in just 15 minutes, making it an easy addition to any recipe.. How to Cook with Leftover Brine.

Now that I've learned more about this technique, I’ll be adding pickled celery to., and any other dish that could use a little punch of flavor.