Скачать с ютуб Schezwan Sauce Recipe | Never buy Schezwan Sauce again | बाज़ार जैसी शेजवान चटनी | Chef Sanjyot Keer в хорошем качестве

Schezwan Sauce Recipe | Never buy Schezwan Sauce again | बाज़ार जैसी शेजवान चटनी | Chef Sanjyot Keer

Full Written recipe for Schezwan chutney Soaking time: 1 hour Prep time: 10-15 minutes Cooking time: 15-20 minutes Ingredients: KASHMIRI RED CHILLIES | कश्मीरी लाल मिर्च 30-35 NOS. HOT WATER | गरम पानी AS REQUIRED OIL | तेल 3/4 CUP STAR ANISE | चक्र फूल 4-5 NOS. GARLIC | लेहसुन 1 CUP (CHOPPED) GINGER | अदरक 1/3 CUP (CHOPPED) CELERY | सेलरी 1/3 CUP (CHOPPED) GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट 6-7 NOS. SALT | नमक TO TASTE KETCHUP | केचअप 1 CUP RED CHILLI SAUCE | रेड चिली सॉस 1/2 CUP VINEGAR | सिरका 1 TBSP SOY SAUCE | सोय सॉस 1 TSP SUGAR | शक्कर 1 TSP AROMAT POWDER | एरोमैत पाउडर 1 TSP WHITE PEPPER POWDER | सफेद मिर्च पाउडर 1 TSP Method: To make schezwan chutney you will first need to deseed & soak the Kashmiri red chillies, cut the stalk of the chilli using a pair of scissors & then split the chilli by cutting it through the middle length wise, majority of the seeds will fall off & the remaining will get separated from the chillies while soaking. Transfer the chillies into a bowl & pour hot water until they are completely submerged, cover & soak for 1 hour at least, you can also boil the chillies for 20-25 minutes if you want to skip the soaking step. Once they have soaked well, transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water. Now to start cooing the sauce, set a wok on high flame & heat it very well. Pour the oil into the wok and let it heat nicely, further add star anise, garlic, ginger & celery, stir & cook on high flame until the garlic turns golden brown, this process will take upto 4-5 minutes. Once the garlic has turned golden brown, add the red chilli paste that you made along with green chilli paste & salt, cook for 15 minutes while stirring frequently, the colour of the chutney should darken & its texture should become crumbly. At this stage you would think that there is a lot of oil, but the oil is very important as it helps to preserve the chutney & you can also use it as chilli oil while making various Chinese & Indo-chinese dishes. When the chutney has darkened & becomes crumbly add ketchup & the remaining ingredients, stir well & cook for 3-4 minutes, you don’t have to cook a lot at this stage because you have already cooked the chillies & the sauces that you have added are already cooked. Check for seasoning at this stage & adjust salt accordingly. Your schezwan chutney is ready, cool it down completely before transferring it into an airtight container, you can store & use it upto 1-1.5 months if refrigerated. #YFL #SanjyotKeer #SchezwanChutney The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN