The super spicy schezwan sauce is an unavoidable ingredient in Chinese cuisine. Dried chillies are the star ingredient in this fiery red sauce. This sauce could be stored up to three months in the fridge. Check out the recipe of schezwan chutney.
Ingredients
25 Kashmiri chillies
2 tbsp finely chopped ginger
4 tbsp finely chopped garlic
1 tbsp coriander leaves
1 tbsp sugar
½ tbsp pepper powder
1 tbsp tomato sauce
1 tbsp soy sauce
1 tbsp corn flour
2 tbsp vinegar
Preparation
Take the Kashmiri chillies in a bowl
Pour hot water into it
Soak the chillies in the hot water for at least 15 minutes
Take out the soaked chillies and grind them by adding 2 tsp water
Set it aside
Heat 4 tbsp oil in a pan
Sauté the finely chopped ginger and garlic
When the raw smell of it is gone, add the chilli paste
Pour 1 glass water into it
Mix well and cook with a lid on until the oil begins to separate
Into it add vinegar, soy sauce, tomato sauce, pepper powder, salt and sugar
Mix well
Mix the corn flour in some water
Add this corn slurry into the chilli mix
Stir continuously for at least 5 minutes
Restaurant style schezwan chutney is ready
Store the chutney in air tight jars after it has cooled down.
