An Indi-Chinese inspired condiment : a hot chili sauce
I was debating on what I should call this …A Schezwan Chutney or Schezwan Sauce. Went with the chutney title because of the consistency of the it and my absolute love for chutneys ! Indo Chinese food is welcomed with open arms and wide smiles at home. Due to popular demand, we make it once a week. I save it for the days when it is raining mayhem and I need quick dinner solutions.
A bunch of store bought, but carefully picked sauces, stir fry the veggies quickly on high heat and serve it over noodles or rice..ta-dah dinner done and most importantly it is high up on the favorite foods list !
Due to the shelter in place, and all the classes being online, the driving around mayhem is less. Which means I have some time to actually do certain things I have always wanted to try. Numero Uno was of course this blog ! Second on the list was to attempt food photography…mission work in progress ! Next comes trying to make a few of our favorite condiments at home, I usually buy them from our favorite grocery store but this time, I wanted to go homemade ! Hence this attempt at making this Schezwan Chutney. I am pro semi homemade.
This recipe is a mix of my sister’s and Chef Ranveer Brar’s. As a home cook, it is very hard for me to follow a recipe to the T. The availability of ingredients ,taste preferences of the foodies in this house and time on hand influence the recipes big time. If you understand the building blocks of a recipe, any interpretation of it is yum ! Which is why I keep saying – Make it your own.
- Use dry red chilies 🌶 that look crinkled and are less spicy.
- Increase or cut down the proportions of chili paste to ketchup to your liking.
- I have used a mix of ketchup and tomato paste because I love that caramelized tomato flavor.
- I have used coconut sugar as the sweetner, go with what you like.
- Rice wine vinegar is our favorite to use in this cuisine but substitute it with your favorite vinegar ( a simple and light one is best)
- Store the chutney in an airtight glass jar in the refrigerator for upto 2 weeks.
- 🌶You may sneeze quite a bit if you are not careful, do not touch your eyes or nose while handling the chilies🌶!!!
Prep time – 20 minutes Cook time : 20 minutes
Spice level – 🌶🌶🌶🌶🌶 Ease level 😃
- Dry Kashmiri red chilies – 100 grams – soak in hot water for 15 minutes
- Garlic – 4/5 cloves (couple more if you want)
- Ginger – finely chopped – 1 Tablespoon
- Green chili – serrano – 1/2 finely chopped
- Celery stalk – 1 – finely chopped
- Rice wine vinegar – 1 teaspoon
- Tomato ketchup – 1/4 cup
- Tomato paste – 1/4 cup
- Oil – 3 Tablespoons
- Water/stock – as required – to add when cooking the 🌶 paste
- Coconut sugar – 1 Tablespoon
How to :
- Soak the dry chilies in hot water until they plump up and become soft.
- Add the chilies and garlic in a blender jar and make a smooth paste.
- Finely chop the ginger, celery and the serrano green chili and set aside.
- In a skillet add the oil, ginger and green chili and saute for 2 minutes.
- Now add the red chili garlic paste to the skillet, make sure heat is on medium, add about 1/4 cup of water and cook until the raw smell is gone. You will know when you stop smelling that raw heat.
- After simmering it for about 5 minutes, add the tomato ketchup and paste.
- Let simmer for another 5-7 minutes, it will come together in a thick paste like consistency.
- Add salt to taste and sugar. Stir well, remove from heat.
- Let it completely cool down before you transfer it to an airtight jar.
Use this to make stir fried noodles, as a marinade for tofu/paneer/meat, add in fried rice for that extra oomph in flavor….possibilities are endless!!
Spicy, Pungent and mildly sweet, this sauce is the ultimate winner that makes for a yummy dinner !
Here’s how we ate it, recipe coming up next :
Hope you enjoy making and using it as much as we did. Thank you for stopping by !!