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Schezwan Chutney

Mar-27-2016
Shalini Digvijay
60 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Schezwan Chutney RECIPE

Use this fiery sauce as a dip or as an accompaniment or as a base of your Indo chinese prepararations.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Fusion
  • Sauteeing
  • Condiments
  • Healthy

Ingredients Serving: 4

  1. 100 gms dried red Kashmiri chillies stems removed
  2. 1 small bunch celery chopped
  3. 1 small onion chopped
  4. 3-5 star anise
  5. 1/2 canola or saffola oil
  6. Salt, Sugar to taste
  7. 1/4 cup white vinegar
  8. 1/4 cup chopped garlic
  9. Hot water to soak chillies

Instructions

  1. Soak the red chillies in the hot water till they are soft. Drain the chillies and save some water.
  2. Grind the chillies with the saved water till a fine paste is reached.
  3. In a heavy bottomed saucepan add the oil.
  4. Add chopped onions, celery and garlic. Stir fry. Saute with the salt and add star anise.
  5. Once the onion and garlic mix is soft not color add chilli paste. Keep on low flame and cook till oil separates.
  6. Add vinegar and sugar and cook till oil floats on top.
  7. Taste for salt. Store in a glass jar. Wide mouthed nutella jars are the best. Use a clean spoon every time.
  8. Serve with snacks, dhokla, idli, toast, paneer, chicken, kebabs, chips, paranthas , naan, pizzas ... whatever you think possible.

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