An easy homemade schezwan chutney recipe made from dried red chillies, ginger and garlic for strong flavours. This sauce/chutney can be easily stored in fridge for almost a month. You can adjust flavours as you like and use Thai red chillies for extra spicy chutney. I am using Kashmiri red chillies here as they are mild in flavour and also bring out wonderful red colour.
Equipment
- deep bowl
- sauce pan
- airtight/mason jar
Ingredients
- 25-30 dried red chillies (kashmiri or byadgi)
- 1/2 cup sesame oil
- 7-8 pods garlic finely chopped
- 1 inch ginger finely chopped
- 6-7 shallots finely chopped
- 1/4 cup warm water
- 1 tbsp black pepper crushed/powder
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp ketchup (optional)
- salt to taste
Instructions
- Soak the red chillies in hot water for 20 mins, till they are soft
- Drain and grind into a smooth paste, add some water if needed, keep aside
- Heat oil in a saucepan, fry ginger and garlic and shallots for a minute or two then add the red chilli paste and saute for few more minutes to cook
- Now add water, mix it well then cover and cook till oil floats on top, it might take around 15 minutes in low flame.
- Add in black pepper, vinegar, soy sauce, sugar ketchup and salt
- Mix well to combined well, keep on low flame for another 2-3 minutes then turn off the heat.
- Once it cools down, you can store it in an airtight jar in refrigerator up to a month.