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Homemade Schezwan Chutney: Ingredients: 2 cups water (for boiling chillies) 250 g dried red chillies, seeds removed 25 g Kashmiri red chillies 7 tbsp refined oil 1/4 cup finely chopped garlic 2 tbsp finely chopped ginger Salt to taste 1/2 tsp Chinese salt (MSG) 1/4 cup soy sauce 3 tbsp tomato sauce 2 tsp jaggery powder 1/4 cup vinegar ⚠️ Caution: Wear gloves while handling chillies to avoid skin irritation. Method: In a pan, add 2 cups of water. Cover and bring it to a boil. Add the dried red chillies and Kashmiri chillies. Boil for 2–3 minutes, then turn off the stove. Cover and let the chillies rest in the hot water for 30 minutes. Transfer the soaked chillies to a blender (without the water) and grind into a smooth paste. In the same pan, heat 7 tablespoons of refined oil. Add chopped garlic and sauté for a few seconds. Add chopped ginger and sauté for about 2 minutes until aromatic. Add the ground chilli paste. Rinse the blender jar with some of the reserved chilli-soaked water and add it to the pan. Stir well and add salt to taste. Add Chinese salt (MSG) and soy sauce. Mix well. Add tomato sauce and mix thoroughly. Cover and cook on low flame until the oil starts to separate. Reduce the flame completely, open the lid carefully, and give it a quick stir. Add jaggery powder and mix well (this enhances the flavour of the chillies). Adjust salt if needed. Add vinegar, mix well, cover, and cook for another 3–5 minutes on low flame. Open the lid, give it a final mix, and turn off the stove. Cover and let it rest for 4 hours or overnight for best flavour. Store in an airtight glass container. Refrigerate for up to 1 month. Your spicy and tangy Schezwan chutney is ready! 🌶️ #schezwanchutneyrecipe, #schezwanchutneyserecipe, #schezwansaucerecipe, #schezwansauce, #homemadeschezwansaucerecipe, #homemadeschezwanchutneyrecipe, #schezwanchutney, #schezwanchutneychowmeinrecipe, #schezwanchutneykapacket, #schezwanchutneygharperkaisabanaen, #easysaucerecipe, #homemadechillysaucerecipe, #saucerecipes,