- Heat toasted sesame oil or any other vegetable oil in a frying pan.
- Lower the heat. Add the garlic and ginger first and sauté for some seconds till their raw aroma goes away. Don't brown them.
- Add the chopped shallots and then saute them stirring often till translucent on low to medium-low heat. Add the ground red chili paste and combine thoroughly.
- Then add the crushed sichuan pepper and finely chopped celery (if using). Sauté for 1 to 2 minutes more till you see oil releasing from the sides of the sauce.
- Add ½ cup of water and mix well. Simmer for 2 minutes stirring often on a low to medium-low heat. Add salt, sugar, pepper, soy sauce and vinegar.
- Stir and continue to cook further for 5 to 6 minutes more on low to medium-low heat.
- Switch off the heat and set the pan aside. Check the taste and add more salt, sugar or pepper as required.
- Once the sauce cools at room temperature, transfer it in a small jar or bowl. Cover tightly with a lid and refrigerate.
- Serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce or schezwan dosa.
- It stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.
Its a sider which can be eaten with any other chips or added to any curry for making it spicy
Shezwan Chutney
#FoodismXmas
By Shalini Mathur
Dec, 23rd
669
Servings
2 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- 4 tablespoons toasted sesame oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- ¼ cup finely chopped shallots
- 3 to 4 sichuan peppers
- ½ tablespoon finely chopped celery
- ½ cup water
- 2 teaspoons raw sugar
- ¼ to ½ teaspoon black pepper powder
- ½ teaspoon light soy sauce
- 1 tablespoon rice vinegar
- salt
Instructions
Notes/Tips
It can be eaten with various items
