The Schezwan Chutney is an Indianised version of the original Schezwan sauce. It contains more of garlic and the spice level has been adapted to suit the Indian palate. I usually make a batch with which I can make three varieties of Indo Chinese cuisine.
1/3 cup vegetable oil
15 Cloves garlic finely chopped
1 1/2 inch ginger finely chopped
1 onion minced
25 Kashmiri Red Chilies (soaked in water for half an hour))
1 teaspoon soya sauce
1 teaspoon vinegar
1/4 cup water
2 tablespoons Tomato ketchup
3 tablespoons sugar
Heat oil in a pan. Add the garlic and ginger. Saute on a low flame till the raw aroma is gone. Be careful not to brown or burn the ginger and garlic. Add the minced onions and let them cook on a low flame. In the meanwhile, remove the chillies from the water. Grind them with two tablespoons of water into a paste. Set aside. Once the onions turn translucent add ground chilies, soya sauce, vinegar, ketchup, sugar, salt and 1/4 cup of the water which was used to soak the chillies. . Bring this to a boil and simmer till the sauce thickens. The oil by now should have separated, and there should be some oil floating on top.Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to a fortnight.
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