Homemade Schezwan Sauce in Microwave

Program: Micro Power Level 

Micro Power level: 100%

Cook time: 23 mins

Ingredients:

• 35 nos Kashmir red chili
• Hot water as required
• 3/4 cup vegetable Oil
• 4 nos Star anise
• 1 cup Garlic (chopped)
• 1/3 cup Ginger (chopped)
• 1/3 cup Celery (chopped)
• 6 nos Green chilli paste
• Salt to taste
• 1 cup Ketchup
• 1/2 cup Red chilli sauce
• 1 tbsp Vinegar
• 1 tsp Soy sauce
• 1 tsp Sugar
• 1 tsp Aromat powder white
• 1 tsp Pepper powder

Preparation:

1. Deseed & soak the Kashmiri red chili, cut the stalk of the chili using a pair of scissors & then split the chili by cutting it through the middle length wise.
2. Transfer the chillies into a bowl & pour hot water until they are completely submerged, cover & soak for 1 hour at least. Once they have soaked well.
3. Transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water.
4. In a microwave safe bowl add oil and heat for 3 mins at 100% micro power level. Add star anise, garlic, ginger, celery and cook for 3min at 100% micro power level.
5. Once the garlic has turned golden brown, add the red chili paste along with green chili paste & salt, cook for 15 mins at 80% Micro power level and stir after every 2 mins. The colour of the chutney should darken & its texture should become crumbly.
6. When the chutney has darkened & becomes crumbly add ketchup & the remaining ingredients, stir well & cook for 3mins at 100% micro power level. Check for seasoning.
7. Once Schezwan sauce is ready, cool it down completely before transferring it into an airtight container, store & use it up to 1.5 months if refrigerated.