schezwan chutney recipe
schezwan chutney is a Chinese dish. Many people eat schezwan chutney with cutlets and bhaji. Let's see how to make this chinese dish in our indian way.
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| schezwan chutney recipe |
Ingredients for making schezwan chutney recipe:
Begadi chilli - 50 g
Hot water - 1 cup
Oil - 1/4 cup
Finely chopped ginger - 1 tbsp
Finely chopped garlic - 1 tbsp
Tomato sauce - 1 tbsp
Vinegar - 1 tbsp
Salt - to taste
Recipe for making schezwan chutney :
Take Begadi Chili to make Shejwan Chutney. Remove their stalks, cut the peppers in half and remove the seeds.
Then put 1 cup hot water in a pot and soak the chillies in it for about 1/2 hour.
After 1/2 hour, soak the chillies and swell them a little. Finely chop the soaked chillies in a blender jar and stir in the mixer for at least 2-3 minutes (so no water is required). Make a fine paste of it. Do not add too much water. Add about 1-2 tsp water if necessary.
Then heat oil in a pan on one side. When the oil is hot enough, add the ginger and garlic. Shake it for a while. Stir until golden brown.
Then add chopped chillies. Combine all of that mixture. Stir the mixture until the oil dissolves. Bake the mixture for at least 5-6 minutes. The mixture will then begin to oily.
Then add tomato sauce, vinegar, salt to taste and stir well. Stir this seswan sauce over high heat for 7-8 minutes. Turn off the heat when oil starts to appear on top of that sauce.
Once the schezwan chutney has cooled, you can keep it in an airtight container. This schezwan chutney can last 1-1 1/2 months.
This is how the delicious schezwan chutney was prepared. Try this schezwan chutney for sure.
Tip : You can use any chilli other than begadi chili.
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