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How to make Schezwan Chutney | Chef Sanjyot Keer #shorts Analytics Table
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About How to make Schezwan Chutney | Chef Sanjyot Keer #shorts
Explore How to make Schezwan Chutney | Chef Sanjyot Keer #shorts with 6,508,378 views, 334,905 likes, and 598 comments. Experience the impact of this video content that has captured audience attention.
Prepared this easy Homemade Schezwan Chutney 🔥 Which dish would you like to have with this Chutney? I will go first- Criapy Chicken Lollipop! In a mixer grinder jar add KASHMIRI RED CHILLIES 30-35 NOS. (DESEEDED & SOAKED) WATER VERY LITTLE and grind into a fine & thick chilli paste. Your thick chilli paste is ready with a beautiful crimson red colour. Now to cook the Schezwan sauce, set a wok over high heat. Once the wok gets hot add in OIL 3/4 CUP Once the oil is hot, further add STAR ANISE 4-5 NOS. GARLIC 1 CUP (CHOPPED) GINGER 1/3 CUP (CHOPPED) CELERY / CORIANDER STEM 1/3 CUP (CHOPPED) Stir well & cook until the garlic turns light golden brown in colour. Once the garlic turns light golden brown add the kashmiri red chilli paste along with GREEN CHILLI PASTE OF 6-7 GREEN CHILLIES SALT TO TASTE Now mix everything well & cook over medium high flame for 10-15 minutes while stirring continuously, the chilli paste should darken a bit & turn crumbly in texture. Once you've cooked it for 15 minutes you'll notice that the texture has become crumbly & the colour has darkened up. Further add KETCHUP 1 CUP RED CHILLI SAUCE 1/2 CUP VINEGAR 1 TBSP SOY SAUCE 1 TSP SUGAR 1 TSP AROMAT POWDER 1 TSP WHITE PEPPER POWDER 1 TSP Stir well & cook for 3-4 minutes. Taste for seasoning & adjust accordingly. Your restaurant style Schezwan sauce is ready. Cool it down completely before storing it in an airtight glass container. Store it in a refrigerator & use it for upto 1-1.5 month.
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