Homemade Schezwan Chutney/sauce
Schezwan Sauce is made by soaking & grinding kashmiri red chillies and simmering with garlic, ginger, soya sauce, vinegar and other spices. You can add this homemade schezwan chutney to your fried rice and noodles for the spicy
Ingredients
- 30-35 Kashmiri dry chillies (not spicy)
- 3-4 cups hot water or as needed
- 3/4 cup oil
- 3-4 Star anise
- 3/4 cup chopped garlic
- 1/2 cup chopped ginger
- 2 tbsp finely chopped celery or coriander stem
- 6-8 green chili paste
- 1-2 tsp salt or to taste
- 1 tbsp sugar
- 1 tsp white pepper powder
- 1 cup ketchup
- 1/2 cup red chilli sauce
- 1 tbsp Soy Sauce
- 1 tbsp Vinegar
Instructions
- 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 40 minutes to 1 hour at least.you can also boil the chillies for 20-25 minutes if you want to skip the soaking step.
- Now transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water.
- In a wok heat oil on medium to high flame ,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 .
- Cook for 10-15 minutes while stirring frequently, the colour of the chutney should darken & its texture should become crumbly.
- Add ketchup, red chilli sauce, soy sauce, vinegar ,salt ,sugar and white pepper powder. Stir well & cook for 3-4 minutes, you don’t 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.