How to make Schezwan chutney at home | शेजवान चटनी | शेजवान सॉस बनाने का तरीका | Schezwan Sauce | Atima's Kitchen

How to make Schezwan chutney at home | शेजवान चटनी | शेजवान सॉस बनाने का तरीका | Schezwan Sauce

Like many other continental dishes, this sauce/chutney is also experimented to suit the Indian palate.

Ingredients:

20-22 Dry Red Chilies
60 ml Refined Oil
1 Tomato (Chopped)
2 tbsp. Spring Onion (Finely Chopped)
1 tbsp. Garlic (Finely Chopped)
15-20 Garlic cloves
1 tbsp. Ginger (Finely Chopped)
2 tsp. Celery (Finely Chopped)
½ tsp. Black Pepper (Crushed)
1 tbsp. Vinegar
1 tbsp. Soy Sauce
½ tbsp. Sugar
3 tbsp. Tomato Sauce
½ cup Water
1 tsp. Salt
2 tbsp. Kashmiri Red Chili Powder
1 tbsp. Schezwan Spice / All Spice

Remove stems and soak Red Chilies in warm water for an hour.
Heat Oil and fry Garlic cloves golden brown and remove. Grind Schezwan spice into a powder and keep aside.
Put red chili, tomato, schezwan spice powder and fried garlic in a mixture jar and grind into a fine paste with the help of water.
Heat Oil again, add chopped garlic and ginger, lightly fry, add red chili paste. Stir and add spring onion and celery. Cook on low heat, stirring continuously for 2-3 minutes.
Now add black pepper, vinegar, soy sauce, sugar and tomato sauce. Mix properly. Add Kashmiri red chili powder to enhance the color. Mix and cook for 2-3 minutes more. Now add salt. Stir and mix. When oil separates, remove the sauce from heat. Cool, and store in a jar.

For Schewan Spice / All spice contact:
Mata Badal Pansari
Shop no 118, Aminabad
Lucknow 226018
Ph: 9415468904

Camera : Surendra Srivastava
Editor : Rohit Rawat

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