The Schezwan Chutney Recipe enhances the flavor of any spicy meal. This chutney variety complements a wide array of dishes, from fried chicken and chow mein, to momos. Its delectable taste can elevate even the simplest foods, meaning it pairs perfectly even with staple items like parathas and pakodas. Its unique flavor profile effectively enhances the overall culinary experience.
A Schezwan Chutney recipe incorporates dried red chili, roasted onion, and garlic, hence it is colloquially known as spicy sauce. Although ready-made Schezwan Chutney is readily available at stores, homemade chutney outperforms them with its freshness and rich flavor. It’s spicier, tastier, and more enjoyable. You can readily make this delectable chutney at home in a simple way.
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For those preferring less spicy chutney, dry Kashmiri red chillies come as a great alternative. Kashmiri red chillies offer a more subtle flavor compared to other red chillies, letting you adjust the spiciness to your preference. From start to finish, the preparation time for this Schezwan Chutney recipe is approximately 30 minutes.
Schezwan Chutney Recipe Ingredients:
- 15 to 18 dried red chillies
- 1/4 cup finely chopped onion
- 15 garlic cloves finely chopped
- 1 inch piece ginger finely chopped
- 1 teaspoon soy sauce
- 2 teaspoon vinegar
- 3 spoon tomato sauce
- 1 teaspoon oil
- 2 teaspoon vinegar
- 1 teaspoon sugar
- salt as per taste
You can increase or decrease this ingredient as per your convenience.
Step 1: Prepare red chili paste
Begin by procuring 15 to 20 dried red chillies and breaking off their stalks. Cut each chilli into two pieces and remove all the seeds, discarding them. Submerge these de-seeded chillies in lukewarm water for approximately 30 minutes to soften them. Once the time has passed, remove the chillies from the water, ensuring to shake off any excess liquid. Finally, place these prepared chillies into a small jar and blend them into a smooth paste.
Step 2: Prepare the embroidery
Begin by heating oil in a pan. Once the oil is adequately heated, stir in the finely chopped onion. Continue to sauté the onion until it achieves a reddish hue. Following this, incorporate the finely chopped ginger and garlic.
Remember to maintain a slow flame throughout the process to prevent the ingredients from burning. After the mixture is properly cooked, mix in the prepared red chili paste. The low heat will ensure uniform cooking and enhance flavors without the risk of burning.
Step 3: Prepare the Schezwan Chutney by adding the sauce
Begin by cooking the chili paste over medium heat for approximately three minutes. Follow this by adding two tablespoons of soy sauce, one tablespoon each of dark or light soy sauce, vinegar, black pepper powder, and sugar. Add salt according to your preference. Stir the ingredients until well combined.
Pour in three cups of water, mixing thoroughly. Continue to cook over medium heat for five minutes. At this point, you’ll observe oil separating in the pan. When this happens, switch off the heat and let the mixture cool.
Your Schezwan Chutney is ready. Once cooled, transfer it into a suitable container for storage in the fridge. The chutney remains fresh for two to three weeks and can be used to prepare delicious Schezwan rice and noodles.
Schezwan Chutney Recipe Tips
- While making Schezwan Chutney Recipe, if you do not have vinegar then you can use lemon instead.
- To make Schezwan chutney less spicy, we removed the seeds of chilli. If you like to eat more spicy Schezwan chutney then you can not remove the seeds.
- If you like Schezwan chutney to be more sweet and sour then add more vinegar and sugar in it.
- If you want to store it for a longer time then use more oil in it.
