സെഷ്വാൻ ചട്ട്ണി | Schezwan Chutney in malayalam | Schezwan Sauce | How to make Schezwan Chutney

Schezwan Sauce is an Indo-chinese preparation and is enjoyed by almost everyone due to its mixed taste of sour, sweet and spicy. Schezwan sauce is not as hot as it looks because of the use of Kashmiri chilli which gives it a dark red colour but is less hot than other chillies. Schezwan sauce is used mostly with Schezwan fried rice and as dip for momos, dumplings, samosas and pakodas. The sauce also taste great with South Indian dishes like idli and dosa and is a great alternative to traditional hot chutneys which is usually prepared with chillis/chilli powder, small onions and refined/coconut oil. INGREDIENTS Kashmiri Dried Chilli - 12 Nos. Normal Dried Chilli - 12 Nos. Ginger - 1 piece (big) Garlic - 1 small cup full Corn flour - 1 teaspoon Tomato sauce - 1 tablespoon Soya sauce - 1 tablespoon Salt - As required Pepper powder - 1 teaspoon Sugar - 1 teaspoon Refined Oil - 11/2 tablespoon Vinegar - 1 tablespoon

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