🔥 Homemade Schezwan Chutney
🌶 Fiery | Flavor-Packed | Indo-Chinese Must-Have
Soaking Time: 1 hour
Prep Time: 15 mins
Cook Time: 20 mins
Shelf Life: Up to 6 weeks (Refrigerated)
🛒 Ingredients
🌶 Red Chilli Paste:
Bedimi Red Chillies Paste – 30–35 (deseeded)
Hot Water – As needed (to soak)
🧄 Base Ingredients:
Oil – ¾ cup
Star Anise – 4–5
Garlic – 1 cup (finely chopped)
Ginger – ⅓ cup (finely chopped)
Celery or Coriander Stems – ⅓ cup (chopped)
Green Chilli Paste – from 6–7 chillies
Salt – to taste
🥫 Sauces & Seasoning:
Ketchup – 1 cup
Red Chilli Sauce – ½ cup
Vinegar – 1 tbsp
Soy Sauce – 1 tsp
Sugar – 1 tsp
Aromat Powder (Optional) – 1 tsp
White Pepper Powder – 1 tsp
👨🍳 Method
🔻 Step 1: Prepare the Red Chilli Paste
Remove stalks and slit red chillies lengthwise to deseed.
Soak in hot water for 1 hour (or boil for 20 mins if in a hurry).
Blend into a smooth paste using minimal water.
🔻 Step 2: Sauté the Aromatics
Heat a wok or deep pan on high flame.
Add oil and let it heat well.
Add star anise, garlic, ginger, and celery.
Sauté on high flame for 4–5 mins till garlic turns golden.
🔻 Step 3: Add Chillies & Cook
Add the prepared red chilli paste, green chilli paste, and salt.
Cook on medium flame for 12–15 mins, stirring frequently.
The chutney should thicken, darken, and become slightly crumbly.
🔻 Step 4: Finish the Chutney
Add ketchup, red chilli sauce, vinegar, soy sauce, sugar, aromat, and white pepper powder.
Mix well and cook for another 3–4 minutes.
❄️ Storage Tips
Let the chutney cool completely.
Store in an airtight jar.
Refrigerate and use for 1 to 1.5 months.
That flavorful red oil on top? Use it as chilli oil in stir-fries, noodles, and rice!
✨ Uses:
Dip it with momos, spring rolls, or fries
Stir into fried rice or noodles
Spread on wraps or sandwiches
Spice up your tiffin box instantly!
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