All the Chinese food lovers would have definitely tasted schezwan sauce/chutney. In this post you will learn how to make schezwan chutney at home easily and quickly.
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| Schezwan chutney |
Ingredients:
- 7-8 pieces Kashmiri red chillies
- 2-3 pieces Desi red chillies
- 15-16 garlic pods, finely chopped
- 2" ginger, finely chopped
- 3-4 Coriander stems / celery
- Oil
- Salt,Sugar (Optional), MSG (Optional), Soy sauce, Vinegar
Method:
- Soak dry chilies in warm water for 2 hours.
- After soaking for 2 hours, grind them to a smooth paste without any water.
- In a pan, heat some oil. The quantity should be the same as you take for making pickles.
- Once the oil is hot, throw finely chopped garlic and ginger.
- Saute it on medium flame till they turn golden in color.
- Add coriander stems and soy sauce to it and saute for another minute.
- Add in the chilly paste and sprinkle some salt and let it cook.
- The paste would change its color and ooze out the oil once it gets completely cooked.
- Add vinegar, MSG (Optional), Sugar (Optional, if it is too spicy).
- Store it in a container once it completely cools down.
This chutney can be stored in refrigerator for minimum 20 days. Just make sure that the container is air tight and use washed and cleaned spoons to serve the chutney.