Schezwan Chutney

Prepared this easy Homemade Schezwan Chutney Which dish would you like to have with this Chutney?

Recipe

• 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.