Red Chilly Shezwan Sauce

I love trying out various chutneys as an accompaniment for fried or boiled snacks. This chutney made from fresh dry chillies is extremely easy and hardly takes any time. It in fact is less of a chutney and more of a sauce . If you substitute lemon juice with vinegar the chutney may be stored for a longer time. This sauce tastes amazing with samosas , pakodas and can also be applied to various wraps and rolls .

Ingredients :

10 to 15 ........................fresh red chillies
2 ..................................tomatoes
8 to 10 flakes ....................garlic
1 .....................................lemon ( squeezed into juice )
2 tsp or more .................sugar
1/4 cup............................groundnut oil
salt to taste
small bunch .....................fresh coriander  leaves

Method :


Dry roast the chillies , tomatoes and garlic on an open flame till the skin is black.

When they cool a bit remove the skin.

Now except coriander grind everything roughly.

Keep the sauce a little chunky .

At the end add coriander and pulse for just 2 seconds.

Heat the oil till very hot but don't let it boil.

When the oil is completely cool add it to the chutney and mix well.

Store the sauce in an air tight bottle in the refridgerator .

The chutney can be stored for at least 2  months.