Schezwan Chutney

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

Introduce

Chef :

Sangita Kalra

Schezwan Chutney

A beautiful red ,tangy flavourful garlicy dip this is how it looks and tastes . Kashmiri red chilli paste does the magic of giving pure red colour . It gives beautiful colour.Though in the authentic Schezwan chutney ushed Sichuan pepper is used to give the hotness & zing . But here I am using normal black pepper & Kashmiri Lal mirch to suit our palate . You can use normal red chillies whole or the other spicy peppers if you want the spicy version of it . #boxweek11 #sangitakalra

Ingredient

Cooking time :

40 mins

1/4 cup

Kashmiri red chillies whole

as required

Hot water to soak them

1/4 cup

Oil

1/2 tsp

Ginger

1/4 cup

Garlic

as per taste

Salt and black pepper

1/4 tsp

Soya sauce

1/4 tsp

White Vinegar

1/2 tbsp

Tomato sauce

1/2 tsp

Sugar

Cooking instructions

* Step 1

Soak red chillies in hot water for 30 minutes. After thirty minutes remove them from water and grind them to beautiful red colour paste. Add little water while grinding if you think it's not grinding to a smooth paste.Keep aside.

* Step 2

Now in a kadai take oil, add finely chopped garlic in it n then add ginger. Saute. Add red chilli paste. Cook,add little water, salt and cook covered for five minutes in low flame. This will remove the rawness of the chillies.

* Step 3

Now add sugar, Black pepper vinegar and tomato sauce,soya sauce. Check the consistency and your chutney is ready to use. This yeilds one small bowl. You can make it double if you want it more. Store it in fridge.