Schezwan Chutney Recipe
Schezwan Chutney is an Indo-Chinese Chutney, and it is prepared using different Indian as well as Chinese ingredients. You can serve this Chutney with snacks or use it as a base to make several Asian dishes.
Servings: 4
Calories: 123kcal
Ingredients
- 20 Byadgi Red Chilies (Byadgi Lal Mirch)
- 5 tbsp Garlic (Lahsun) finely chopped
- 2 tbsp Ginger (Adrak) finely chopped
- 2 tsp Soy Sauce
- 1 tbsp Vinegar (Sirka)
- 1 tsp Sichuan Pepper (Teppal/Triphal) Powder or Black Pepper Powder
- Salt as per taste
- 1 tbsp Sugar
- 2 cups Water boiled; for soaking the Chilies
- 1 cup Water for Chutney preparation
- Oil
Instructions
- Heat some Water in a pan and let it boil for a few minutes.
- Meanwhile, get the Red Chilies in a bowl.
- Now, add the Water into this bowl and keep it aside for 30 minutes.
- Once the Chilies turn soft, remove Water from the bowl.
- Grind the soaked Chilies into a coarse paste and keep aside.
- Heat a pan on medium flame.
- As the pan turns hot, add Oil to it and increase the flame.
- In hot Oil, add the chopped Garlic and chopped Ginger pieces. Sauté them for a minute or two on medium-high flame.
- Add the Chili paste, Salt, and Sugar to it. Cook this mixture for 2-3 minutes more.
- Add Water to this mixture and cook it for 5 minutes on medium flame.
- Once the Oil starts separating from edges, add the Soy Sauce, Vinegar, and Sichuan Pepper Powder (or Black Pepper Powder) to it and mix well.
- Cook it further till you get the desired Chutney consistency.
- Remove the Schezwan Chutney from pan and serve it with your favorite Chinese snacks. You can also store this Chutney in an air-tight container.
Video
Notes
- If you can't find Sichuan Peppers, use Black Pepper powder for this recipe.
- You can also use Celery to get more flavor to the Chutney.
- Although it's not required, you can also add some Tomato Ketchup while preparing this Chutney.
- Always use more Garlic in this Chutney.
- You can also use Kashmiri Red Chilies for this recipe.
