Schezwan Chutney
If you are a 'Desi', you already know this chutney is the 'bomb.com'. I remember trying this chutney when I was a kid, the spicy kick scared me first but ever since it has been my favourite chutney to pair with tandoori chicken, momos and basically anything. It's not easily found here in the UK, although some Indian stores do sell packaged ready-to-eat chutneys, I had to make it myself. It is also cheaper to make a good quantity at home, rather than buying store brought. Let's get started, do you think you can handle the HEAT!
All you need-
- Whole Kashmiri red chillies 100 gm
- Oil 1 cup
- Garlic 1/3rd cup (chopped)
- Ginger 4 tbsp (chopped)
- Tomato ketchup 3/4th cup
- Soy sauce 1 tsp
- Vinegar 2 tbsp
- salt to taste
- Pepper powder 1 tsp
- Sugar 1/2 tsp
Start by removing the stem and seeds of the dried chillies. In a bowl, add 500ml boiling hot water, to that add the dried chillies. Soak them for 1 hour. This will make the chillies soft. Once done, drain the water and blend these chillies until a soft paste.
In a pan on medium heat, add the oil, ginger and garlic. Fry them well, then add the chilli paste and cook for 10-12 minutes on medium heat. The oil should start separating at this point. Keep stirring it well. Now add the ketchup, vinegar, soy sauce, pepper, salt and sugar. Keep stirring continuously to prevent it from sticking to the bottom of the pan, but be aware that at this point it splatters a lot. It does get a little messy but it's all worth it. Keep cooking this paste for another 15 minutes or until the oil separates completely, it should change its colour to dark red, just like in the image.
Once you have noticed the changes, switch off the heat and let it cool before you transfer. Store in a glass jar and it's ready to use. Don't forget to use a clean dry spoon whenever you take some from the jar.
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