Monday, April 16, 2012

Chilli Schezwan Chutney

Chilli schezwan chutney is an inspiration from schezwan sauce. You can serve this chutney with samosa, spring rolls, wontons etc. Make the chutney spicy to activate your taste buds. The shell life of this chutney is approximately a week.

  • 3/4 cup tomato puree
  • 7-8 garlic pods
  • 1 spoon grated ginger
  • 1 small onion
  • 1/4 cup diced capsicum
  • 2 spoons soy sauce
  • 1 spoon tomato ketchup
  • 1 spoon red chilli powder
  • 1/2 spoon chilli flakes
  • Salt
  • 1 spoon cornflour
  • 1/2 cup water
  • Oil
Process->Finely chop the onion, garlic, capsicum and grate the ginger. In a small nonstick pan take 2 spoons oil. In the heated oil add garlic, ginger, onion and saute it for 2-3 minutes stirring continuously. Add red chilli powder, chilli flakes, capsicum and tomato puree. Cook the tomato puree on a medium flame till the water evaporates and it starts leaving oil from the sides. Mix the cornflour in water. Pour the cornflour water mixture in the tomato paste and mix quickly to avoid lump formation. Finally add the soy sauce, salt and ajinomoto. Saute and turn off the flame. 

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