Hot Fresh Chili Garlic Sauce | Schezwan Chutney
Hot Fresh Chili Garlic Sauce is a popular spicy red chili dip or sauce from the Indo Chinese cuisine. This sauce recipe is made from fresh red chilies, garlic and a blend of cooking oil such as olive oil.
Ingredients
- 500 grams fresh red chilies should be neither too hot or mild; or you can use a mix of hot as well as mild chilies.
- 1.5 to 2 cup oil ; use a mix of regular cooking oil olive oil and sesame oil
- 8-10 cloves garlic
- salt to taste
- 2-3 teaspoons white vinegar
- 1 teaspoon soy sauce
- 1/2 cup water
Instructions
- Firstly, rinse and remove stalks of the red chilies. Chop in an electric chopper.
- Then transfer the chopped chilies in a blender. Discard the seeds.
- Remove the peels from garlic and chop roughly.
- Blend the chilies and garlic using water till thick coarse texture paste is formed.
- Transfer the chilli garlic paste in a wide pan and keep on low to medium flame.
- Add a cup of oil.
- Sauté the chilli garlic paste on medium flame till all the water dries up . Take care since the water droplets may splutter all over. It is a good practice to keep the pan half covered till the water dries up. Need to be careful and patient here...
- Once water dries up , add the salt.
- Sauté on low flame till rawness of chilies goes.
- Some more oil maybe needed while sautéing.
- Add the vinegar and sauté till oil floats.
- Once the chilli sauce is cooked and oil floats , put off the flame.
- Cool and then add the soy sauce . This step is optional. You may choose to store the chilli garlic sauce without the soy sauce . The soy sauce can be added just before serving.
- Serve as an accompaniment with spring rolls, tempuras, etc
Notes
- This sauce remains good for 3-4 months in the fridge if properly handled or for a year if stored in the freezer.
- Take out only required portions to consume from the storage jar that is placed in the fridge or freezer section.
- Add a bit of soy sauce to the chilli garlic sauce just before serving-optional but recommended.