Schezwan Chutney

Name: How to cook Schezwan Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Multiple servings
Cuisine: Us

Introduce

Chef :

Monica Rangaswamy

Schezwan Chutney

#boxweek11 #Schezwanchutney

Ingredient

Food ration :

Multiple servings

Cooking time :

20 minutes

Red Bell pepper, roughly chopped

1 tsp

Cooking instructions

* Step 1

Deseed the red chilies and soak in water for 30 minutes. Drain and transfer into mixer jar along with chopped red bell pepper, garlic, ginger, sugar, salt and vinegar. Grind to a fine paste. (Since I’m using spicy variety of red chili, I removed the seeds of red chili completely. You can use Kashmiri red chili instead if available.)

* Step 2

In a pan heat oil, add in finely chopped ginger and garlic. Sauté until golden. Add in chili paste and sauté. Add tomato purée and cook until raw smell goes away and oil floats on top. (If using store bought tomato purée, use 2 tbsp of it.)

* Step 3

Add in soy sauce and cook until chutney thickens. Cool it completely and transfer to airtight container and store in the refrigerator for upto 2 weeks.