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Easy way to Make Home Made schezwan Souce | 2022

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Hey Everyone 🙋‍♀️

I’m back 🤩🤩🤩 I hope you all are doing well… I’m Welcoming you in foodysoul ❤ here you can find food as your taste… So for a amazing people I’m going to share a amazing recipe Easy way to Make Home Made schezwan Souce | 2022 I hope you guys liked it😊

Schezwan Souce:-

Easy way to Make Home Made schezwan Souce | 2022

Ingredients:

  • KASHMIRI RED CHILLIES – 30-35
  • HOT WATER – AS REQUIRED
  • OIL – 3/4 CUP
  • STAR ANISE – 4-5
  • GARLIC – 1 CUP
  • GINGER – 1/3 CUP
  • CELERY – 1/3 CUP
  • GREEN CHILLI – 6-7
  • SALT TO TASTE
  • 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

Method:

  1. To make schezwan chutney you will first need to deseed & soak the Kashmiri red chillies, cut the stalk of the chilli using a pair of scissors
  2. then split the chilli by cutting it through the middle length wise,majority of the seeds will fall off
  3. the remaining will get separated from the chillies while soaking.
  4. Transfer the chillies into a bowl & pour hot water until they are completely submerged.
  5. cover & soak for 1 hour at least, you can also boil the chillies for 20-25 minutes if you want to skip the soaking step.
  6. Once they have soaked well, transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water.
  7. Now to start cooing the sauce, set a wok on high flame & heat it very well.
  8. Pour the oil into the wok and let it heat nicely, further add star anise, garlic, ginger & celery,
  9. stir & cook on high flame until the garlic turns golden brown,
  10. this process will take upto 4-5 minutes.
  11. Once the garlic has turned golden brown, add the red chilli paste that you made along with green chilli paste & salt,
  12. cook for 15 minutes while stirring frequently, the colour of the chutney should darken & its texture should become crumbly.
  13. At this stage you would think that there is a lot of oil, but the oil is very important as it helps to preserve the chutney & you can also use it as chilli oil while making various Chinese & Indo-chinese dishes.
  14. When the chutney has darkened & becomes crumbly add ketchup & the remaining ingredients,
  15. 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.
  16. the sauces that you have added are already cooked.
  17. Check for seasoning at this stage & adjust salt accordingly.
  18. 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.

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