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SCHEZUAN SAUCE Recipe | | Chutney/Dips Recipe by Tarla Dalal |
| | INGREDIENTS | For the Paste:
20 red chillies
5 cloves garlic
Other Ingredients
1 tablespoon finely chopped garlic
1 teaspoon finely chopped green chillies
1/2 tablespoon grated ginger
2 tablespoons finely chopped onion
1 teaspoon finely chopped celery
1 tablespoon cooking vinegar
3/4 teacup clear vegetable stock
1 tablespoon corn flour mixed with 2 tablespoons of water
1 1/2 teaspoons white vinegar
2 teaspoons sugar
A pinch Ajinomoto powder (optional)
3 tablespoons oil
Salt to taste
| | METHOD | For the Paste:
Put plenty of water to boil.
Add the red chillies and garlic and cook for 8 to 10 minutes. Cool.
Drain out the water. Grind into a smooth paste in a liquidiser using a little water.
How to Proceed:
Heat the oil in a wok or frying pan and fry the garlic, green chillies, ginger, onions and celery for 1 minute.
Add the paste and fry again for 1 minute.
Add the cooking vinegar and cook for 1 minute. Add the stock and mix well.
Add the cornflour mixture, white vinegar, sugar, Ajinomoto and salt. Cook for 1 minute while stirring throughout.
Use as required.
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