Schezwan Sauce VS Szechuan Chutney Recipe 2 Ways – CookingShooking

Schezwan Sauce VS Szechuan Chutney Recipe 2 Ways – CookingShooking

2 Months of SkillShare for free – (first 500 only, be fast!)

In this video, we will make Schezwan Sauce vs Szechuan Chutney these recipes are absolutely perfect and punchy, and keeps well for a long time also.

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I used Kashmir Red Chilli – {overpriced online :)}

How to make / Ingredient:
Schezwan Chutney
100g Red CHili
2 liter water
1 cup Garlic Chopped
½ cup Oil
4.5 inch Ginger
2 tbsp coriander stem

½ tbsp Salt
3 tbsp Sugar
1 tsp Citric Acid
2.5 cup water
2 tbsp corn flour
1 tsp soy sauce
1 tsp black pepper / sichuan peppercorns

Schezwan Sauce
¾ cup garlic
2 liter Water
100g Red CHilli
1.5 inch ginger
1 tbsp stems coriander
½ cup oil
2 tsp citric acid
1 tbsp salt
1 tbsp Sugar
3 tbsp tomato ketchup
1 tbsp soy sauce
¼ tsp cinnamon
2.5 cup water
5 tbsp corn flour

Kitchen Products I use:
Measuring Cup & Spoon Set –
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable –
Good NonStick Pan –
Whipping Cream –
Oven For Baking – (28liter is good enough)
Microwave – (not good)

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