Prepared this easy Homemade Schezwan Chutney ЁЯФе Which dish would you like to have with this Chutney?
I will go first- Criapy Chicken Lollipop!
In a mixer grinder jar add
KASHMIRI RED CHILLIES 30-35 NOS. (DESEEDED & SOAKED)
WATER VERY LITTLE
and grind into a fine & thick chilli paste.
Your thick chilli paste is ready with a beautiful crimson red colour.
Now to cook the Schezwan sauce, set a wok over high heat.
Once the wok gets hot add in
OIL 3/4 CUP
Once the oil is hot, further add
STAR ANISE 4-5 NOS.
GARLIC 1 CUP (CHOPPED)
GINGER 1/3 CUP (CHOPPED)
CELERY / CORIANDER STEM 1/3 CUP (CHOPPED)
Stir well & cook until the garlic turns light golden brown in colour.
Once the garlic turns light golden brown add the kashmiri red chilli paste along with
GREEN CHILLI PASTE OF 6-7 GREEN CHILLIES
SALT TO TASTE
Now mix everything well & cook over medium high flame for 10-15 minutes while stirring continuously, the chilli paste should darken a bit & turn crumbly in texture.
Once you’ve cooked it for 15 minutes you’ll notice that the texture has become crumbly & the colour has darkened up.
Further add
KETCHUP 1 CUP
RED CHILLI SAUCE 1/2 CUP
VINEGAR 1 TBSP
SOY SAUCE 1 TSP
SUGAR 1 TSP
AROMAT POWDER 1 TSP
WHITE PEPPER POWDER 1 TSP
Stir well & cook for 3-4 minutes.
Taste for seasoning & adjust accordingly.
Your restaurant style Schezwan sauce is ready.
Cool it down completely before storing it in an airtight glass container.
Store it in a refrigerator & use it for upto 1-1.5 month.
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