Скачать или смотреть How to make Schezwan Chutney | Chef Sanjyot Keer

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

I will go first- Criapy Chicken Lollipop!

In a mixer grinder jar add

KASHMIRI RED CHILLIES 30-35 NOS. (DESEEDED & SOAKED)
WATER VERY LITTLE

and grind into a fine & thick chilli paste.

Your thick chilli paste is ready with a beautiful crimson red colour.

Now to cook the Schezwan sauce, set a wok over high heat.

Once the wok gets hot add in

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.