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Schezwan Chutney
Full Written recipe for Schezwan chutney
Soaking time: 1 hour
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Ingredients:
- KASHMIRI RED CHILLIES 30-35 NOS.
- HOT WATER AS REQUIRED
- OIL 3/4 CUP
- STAR ANISE 4-5 NOS.
- GARLIC 1 CUP (CHOPPED)
- GINGER 1/3 CUP (CHOPPED)
- CELERY 1/3 CUP (CHOPPED)
- GREEN CHILLI PASTE 6-7 NOS.
- SALT TO TASTE
- KETCHUP 1 CUP
- RED CHILLI SAUCE 1/2 CUP
- VINEGAR 1 TBSP
- SOY SAUCE1 TSP
- SUGAR 1 TSP
- AROMAT POWDER 1 TSP
- WHITE PEPPER POWDER 1 TSP
Method:
- To make schezwan chutney you will first need to deseed & soak the Kashmiri red chillies, cut the stalk of the chilli using a pair of scissors & then split the chilli by cutting it through the middle length wise, majority of the seeds will fall off & the remaining will get separated from the chillies while soaking.
- Transfer the chillies into a bowl & pour hot water until they are completely submerged, cover & soak for 1 hour at least, you can also boil the chillies for 20-25 minutes if you want to skip the soaking step.
- Once they have soaked well, transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water.
- Now to start cooing the sauce, set a wok on high flame & heat it very well.
- Pour the oil into the wok and let it heat nicely, further add star anise, garlic, ginger & celery, stir & cook on high flame until the garlic turns golden brown, this process will take upto 4-5 minutes.
- Once the garlic has turned golden brown, add the red chilli paste that you made along with green chilli paste & salt, cook for 15 minutes while stirring frequently, the colour of the chutney should darken & its texture should become crumbly.
- At this stage you would think that there is a lot of oil, but the oil is very important as it helps to preserve the chutney & you can also use it as chilli oil while making various Chinese & Indo-chinese dishes.
- When the chutney has darkened & becomes crumbly add ketchup & the remaining ingredients, stir well & cook for 3-4 minutes, you donβt have to cook a lot at this stage because you have already cooked the chillies & the sauces that you have added are already cooked.
- Check for seasoning at this stage & adjust salt accordingly.
- Your schezwan chutney is ready, cool it down completely before transferring it into an airtight container, you can store & use it upto 1-1.5 months if refrigerated.
*Recipe on video and text may differ from each other!
How to cook Schezwan Chutney:
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