3 Must Try Recipes Using Celery Seeds

Celery seeds, known to bring earthier, savory flavor to every dish, are one of the most versatile spices that you can find in the spice haven of India. These seeds have strong, warm, lightly bitter, lightly sweet, and astringent flavor.


Chicken Noodle Soup:
Along with Celery seeds, onion, garlic, carrots, celery, thyme, and bay leaf add oil in a soup pot. Cook and stir continuously, once the vegetables become soft, pour in the chicken stock and bring the content to boil. Add the noodles and simmer for 5 minutes. The noodles become tender after giving few more minutes to heat through, season with salt and pepper, and serve hot with chopped parsley.
Bread and butter Pickles:
This oil-free pickle recipe is one of the natural and famous methods in the pickle family. In a large bowl, mix sliced cucumbers, onions, red bell peppers, garlic, and salt and allow it to sit for approximately 3 hours. You can also keep sliced cucumber separately overnight to develop the crunch factor. Later, combine the celery seeds, mustard seeds, vinegar, sugar, water, and turmeric in a large saucepan and bring it to a boil.
First, fill your sterilized containers with the cucumbers, onions, bell peppers, and other content. Pour the vinegar mixture over the vegetables and store the jars in the refrigerator. Allow the pickle to sit for several days to develop the full flavor. Serve it cold.
Macaroni Salad Dressing:
Cook macaroni in salted water for about 8 minutes. Rinse under cold water and drain and let it sit until completely crisp.
In a large salad bowl, blend mayonnaise, sugar, vinegar, and mustard, salt, and pepper. Add celery seeds, onion, green pepper, and carrot followed by macaroni. Before serving the Macaroni Salad Dressing, refrigerate it overnight or for at least 4 hours.

India’s favourite ‘laal mirch ka achaar’

Whether its breakfast, lunch, or dinner, no Indian meal is ever complete without the hot and spicy pickle or ‘achaar’ as a side accompaniment. And when it is achaar, it better be a tasty blast. And what could be spicier than our beautiful, mighty red chilies? Whole red chilies stuffed with an array of spices and soaked in mustard oil is a treat in itself that goes well with anything and everything.


 Sharing with you this easy recipe of India’s favorite red chili pickle.


  1. 500 gms Red Chillies
  2. 6tbsp Mustard Oil
  3. 3 tsp Turmeric Powder
  4. 6 tsp Fennel Seeds (saunf)
  5. 3 tsp Dry Mango Powder (amchur)
  6. 6 tsp Red Mustard seeds(raai)
  7. 1/4 tsp Asafoetida (Hing)
  8. 4 tsp Salt


  1. Wash the chilies and pat them dry. Keep them in Sun for a day.
  2. Slit them lengthwise from one side to make an opening for stuffing.
  3. Using a dry grinder, coarsely grind red mustard seeds along with fennel seeds.
  4. Put this ground mix in a bowl and add salt, turmeric, dry mango powder, and asafetida to it.
  5. Add 3 tbsp mustard oil and mix properly to make consistent stuff mix.
  6. Stuff the chilies with this mixture and press firmly.
  7. Take a clean and dry, glass airtight container and put all the stuffed chilies into it. Pour the remaining oil over the chilies and close the lid tightly.
  8. Let the container soak under the Sun for a week, and your spicy, drool-delicious treat is ready.