Schezwan Sauce VS Szechuan Chutney Recipe 2 Ways - CookingShooking | Yaman Agarwal

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In this video, we will make Schezwan Sauce vs Szechuan Chutney these recipes are absolutely perfect and punchy, and keeps well for a long time also.

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I used Kashmir Red Chilli - https://amzn.to/2HsUeG2 {overpriced online :)}

How to make / Ingredient:
Schezwan Chutney
100g Red CHili
2 liter water
1 cup Garlic Chopped
½ cup Oil
4.5 inch Ginger
2 tbsp coriander stem

½ tbsp Salt
3 tbsp Sugar
1 tsp Citric Acid
2.5 cup water
2 tbsp corn flour
1 tsp soy sauce
1 tsp black pepper / sichuan peppercorns

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Schezwan Sauce
¾ cup garlic
2 liter Water
100g Red CHilli
1.5 inch ginger
1 tbsp stems coriander
½ cup oil
2 tsp citric acid
1 tbsp salt
1 tbsp Sugar
3 tbsp tomato ketchup
1 tbsp soy sauce
¼ tsp cinnamon
2.5 cup water
5 tbsp corn flour



Kitchen Products I use:
Measuring Cup & Spoon Set - https://amzn.to/2KZBVpq
Kitchen Weight Scale - https://amzn.to/2ug3G65
Instant Yeast - https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - https://amzn.to/2KZSkdn (small pack)
Pizza Screen - https://amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable - https://amzn.to/2MZFGvC
Good NonStick Pan - https://amzn.to/2zl0hsa
Whipping Cream - https://amzn.to/2ugPB8m
Oven For Baking - https://amzn.to/2udP3A5 (28liter is good enough)
Microwave - https://amzn.to/2ubhHmn (not good)

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