Schezwan Chutney

Name: Schezwan Chutney
Total time: 2700 s
Yield: 4 servings
Ingredients: 3.5 oz Kashmiri red chilies (about 100 grams); 1/2 cup finely chopped garlic (about 50 grams); 2 tablespoons finely chopped ginger (about 20 grams); 1/2 teaspoon oil; 1/2 cup water (120 ml); 1 teaspoon cornstarch; 1/2 teaspoon soy sauce; 2 teaspoons vinegar; 1/2 teaspoon black pepper powder; 1/2 teaspoon ground cinnamon; Salt to taste; 1 teaspoon sugar; 1 teaspoon tomato ketchup

Sonal Gohel @sonal_cook_45

Surat Gujarat

This chutney is very tasty and delicious, and it's used in a variety of dishes.

Sonal Gohel @sonal_cook_45

Surat Gujarat

This chutney is very tasty and delicious, and it's used in a variety of dishes.

Saved

Ingredients

40-45 mins

4 servings

3.5 ozKashmiri red chilies (about 100 grams)
1/2 cupfinely chopped garlic (about 50 grams)
2 tablespoonsfinely chopped ginger (about 20 grams)
1/2 teaspoonoil
1/2 cupwater (120 ml)
1 teaspooncornstarch
1/2 teaspoonsoy sauce
2 teaspoonsvinegar
1/2 teaspoonblack pepper powder
1/2 teaspoonground cinnamon
Salt to taste
1 teaspoonsugar
1 teaspoontomato ketchup

Saved

Steps

40-45 mins

1

First, remove the seeds from the red chilies and soak them in water for 4 hours. If you're short on time, you can pressure cook them for 2-3 whistles. Then, grind them into a coarse paste using a blender.
2

Heat oil in a pan. Add the finely chopped garlic and ginger, and sauté for 1 minute. Add the chili paste and stir well.
3

Add water and bring to a boil. Then add vinegar, soy sauce, ground cinnamon, black pepper powder, salt, tomato ketchup, and sugar. Mix well and cook for 2 minutes.
4

Mix the cornstarch with a little water to make a slurry. Gradually add it to the pan while stirring, and cook for another 2 minutes until the chutney thickens. Turn off the heat.
5

Let the chutney cool completely, then transfer it to a glass jar. You can use it with Chinese dishes, dosa, rice, or serve it as a chutney with various foods.