Schezwan Chutney

Name: How to cook Schezwan Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3/4 to 1 cup
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Schezwan Chutney

#week11 #mysterybox #schezwanchutney #indochineserestaurantstyle This is the Schezwan Chutney with Schezwan peppercorns which we call "Timbur" & I get it whenever I visit Sikkim, after harvesting my sister preserves the green Schezwan peppercorns in salt and as days pass it becomes black. This peppercorns makes your tongue numb so should be used in small amount but it takes recipes to next level Sometimes we simply grind it with salt and chillies and have it with Steamed or Roasted corns. This Schezwan peppercorns are easily available in Darjeeling, Bhutan and Nepal. If you don't have simply skip it. It's one of our family and friend's favourite and especially of Mr Khanna and we have it with Thukpa, Momo, Chicken fries, Prawn crackers and even add it while cooking. It's versatile.

Ingredient

Food ration :

3/4 to 1 cup

Cooking time :

10-15 minutes

3 tbsps

Ginger paste

4-5 Tbsps

Garlic paste

Whole Red dry Chillies soaked for few hours

1/2 tsp

Crushed Timbur/ Schezwan peppercorns

1/2-3/4 cup

Veg oil or sesame oil

2-4 Tbsps

White Vinegar

Cooking instructions

* Step 1

Soak the chillies in warm water for at least 4 hours or till they become soft, so that it's easier to grind n make a paste. Either deseed the chillies before soaking or after soaking it, whatever you are comfortable with. Do not throw the seeds but add it to the chutney or sauce. If you like too spicy and love the excessive heat of the chillies grind it along with chillies. While grinding the chillies add the vinegar. Dry Grind the Schezwan peppercorns/ Timbur also.

* Step 2

Heat oil in a kadai / wok/ pan and add the Ginger paste and Garlic paste and saute it for 5 minutes or so adjust flame so that it doesn't burn. Add salt, seeds and Chilli paste and cook for about 3-5 minutes. Then add Timbur/ Schezwan peppercorns and cook till the oil seperates. Preserve it in a dry clean jar and enjoy with Thukpa, momo, Chicken fries etc. Bon Appetite!