Schezwan Chutney

Name: Schezwan Chutney
Total time: 1200 s
Yield: Serves 40 servings
Ingredients: 200 grams Kashmiri red chilies; 1 cup shredded cabbage (about 70 grams); 16-18 garlic cloves; 1.5 -inch piece of ginger; 2 tablespoons soy sauce; 2 tablespoons tomato ketchup; 1 green chili; 2 tablespoons cornstarch; 1/4 teaspoon black pepper; 1/4 teaspoon red food coloring; 4 tablespoons oil; Salt to taste; 1 tablespoon sugar; 2 tablespoons Schezwan sauce (for flavor); 1 pinch MSG (optional)

Richa prajapati @cook_13011990

Schezwan chutney is now added to almost every dish like fried rice, bhel, noodles, and Manchurian to give them a spicy kick. During the rainy season, we often crave something tangy and spicy, so today I'm sharing my recipe for Schezwan chutney. You can store it in the fridge for up to a month and enjoy it whenever you want to make something spicy.

Richa prajapati @cook_13011990

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Ingredients

20 minutes

Serves 40 servings

200 gramsKashmiri red chilies
1 cupshredded cabbage (about 70 grams)
16-18garlic cloves
1.5-inch piece of ginger
2 tablespoonssoy sauce
2 tablespoonstomato ketchup
1green chili
2 tablespoonscornstarch
1/4 teaspoonblack pepper
1/4 teaspoonred food coloring
4 tablespoonsoil
Salt to taste
1 tablespoonsugar
2 tablespoonsSchezwan sauce (for flavor)
1 pinchMSG (optional)

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Steps

20 minutes

1

First, remove the stems from the red chilies and soak them in water for 3-4 hours.
2

Add the soaked chilies to a blender and grind into a paste. Grate the ginger and garlic. Heat a pan on the stove, add oil, and let it heat up. Add the green chili and the grated ginger and garlic, and sauté.
3

Add the shredded cabbage and cook on medium heat until the oil starts to separate. Then add soy sauce, tomato ketchup, and black pepper, and sauté.
4

Add the red chili paste and mix well. Cook until the oil rises to the top. Add salt, sugar, and Schezwan sauce for flavor.
5

In a cup of water, dissolve 2 tablespoons of cornstarch and the red food coloring. Add this mixture to the pan, mix everything together, and add MSG if using. Pour in another cup of water, stir, cover, and cook for 3 minutes.
6

Uncover and continue to stir. Cook until it reaches your desired thickness and the oil separates. Turn off the heat. Once completely cool, transfer to a jar and store in the refrigerator.