20 whole dry red chilis
15 cloves garlic
2 medium tomato puree (deseeded)
½ medium onion chopped fine
2 tbsp chopped celery
1 tbsp chopped garlic
2 tsp chopped garlic
1 tsp soya sauce
1 tbsp vinegar
1 tbsp tomato sauce
1 tbsp sugar
½ cup oil
Deseed dry red chilis. Can use Kashmiri chilis as well or a mix of both.
Place in a small bowl and cover with half cup warm water and leave aside for 1 hr.
Drain the water and add the chilis to the blender along with 15 cloves garlic.
Blend to a smooth paste. Use few tbsp of earlier drained water if required.
Heat oil in a pan and add chopped ginger garlic. Saute for a min.
Add onion and celery and saute till translucent. Don’t let it brown.
Add tomato puree and simmer till almost dry.
Add chili paste and saute till oil starts to clear at the side. Will take approx. 15 mins.
Add sugar, vinegar, salt, tomato sauce, soya sauce and mix well. Simmer for few more mins and take off fire.
Cool and transfer to a glass jar.
If there is no oil floating on top, add a tbsp of oil on top so it forms a layer.
Will keep well in room temperature for few days but preferably keep in refrigerator.
Recipes using schezwan sauce coming soon!