Shezwan sauce/chutney

While I originally was going to make Pad See Ew, I found that many of the ingredients I was looking for at the local grocery store were unavailable. So, I grabbed a few substitutions with the mind of making a variated version. But, when it came down to it, I quickly changed tune mid way threw cooking and decided to go with this delicious concoction.

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025

Dry Garlic Chutney or Lahsuni Chutney is the main secret to take your vada pav to a next level.This chutney is not like a paste , it is just like powder. You can sprinkle it on the pavs and makes the best Vada Pav Ever.Or It can also be used as an accompaniment with dal and Rice, paranthas, chillas too. Here is a authentic recipe to make Garlic Chutney.

I made this for my husband to take to his job for a potluck.

Totally awesome recipe! The brisket was fall apart tender and my sauce is sweet and spicy just like I like it! Yum! :hungry

Love this simple sauce with a springroll and plain rice. Easy to make in large quantities and easy to keep in the freezer

Was very low on bbq sauce and I was making chicken wings and didn’t have enough sauce and I have someone in my house who likes spicy so this is what I came up with...https://youtu.be/IOyZBO6zKzA

When I was a child, my mother learnt how to make this sauce from someone. I have been using this sauce since then. My mother and I made this sauce with roughly measured amounts of ingredients, so our sauces taste different. I decided to create a recipe for this sauce for my children.If you keep a stock gochujangin your fridge, you can easily make chogochujang anytime. In Korea, this sauce is served with boiled trotters. You can keep this sauce in the fridge for about 1 month. You can make it in batches and use anytime. Recipe by Heartful Kitchen Rei

Sweet, tangy, bold, spicy. This BBQ sauce has it all. I've been working to perfect it and I honestly think it's better than anything store bought.

I like to make my sauce slowly and develop flavor. However when you want a tasty sauce quickly this one seems to work.

I was out of bbq sauce, and I have a kid who loves bbq with his chicken... so I need some bbq sauce, lol, I had looked online at different homemade bbq sauce, and came up this. All of my kids love root beer , so i thought I’d give it try , and wow, you can still taste the root beer in this.... i was afraid it lose the root beer flavor, but it didn’t. I will be making lollipop chicken with this sauce, so check out that recipe too.

I often make this with chicken, which is cheaper than shrimp, with chili sauce, but I wanted to make something a little different, a sauce that was a bit spicy and creamy. I always used to mix some ketchup with chili sauce so I tried mixing some mayonnaise too to make an aurora sauce base.The sauce is quite thick, so you pour it over some quickly blanched bell peppers. By adjusting the amount of doubanjiang, even small children who don't like bell peppers should eat them up with the sauce.You can leave out the oyster sauce in the marinade. You can make up for it with Worcestershire sauce.The sauce goes well with fried squid or shrimp too, in which case use XO sauce instead of oyster sauce. Recipe by Sabumochi