Schezwan chutney is an all-time favourite condiment that appears in Indian Chinese cuisine because of its searing flavour and versatility. This Schezwan chutney recipe prepares a sauce from red chillies, garlic, ginger, and numerous spices, making the dish quite hot and tangy and transforming nearly any dish with its presence. The recipe for Schezwan chutney begins with soaking dry red chillies, which become soft when ground into a smooth paste. Then, while saut ing garlic and ginger in oil till aromatic, the red chilli paste is added, followed by soy sauce, vinegar, and a pinch of sugar to cool down the heat slightly with some tanginess and sweetness. This gives a vibrant, spicy chutney with layers of flavour. Salt and optional seasoning like Sichuan peppercorns may be added to taste. Schezwan chutney is one of the most versatile condiments known and can be used as a dip, spread for sandwiches or dosas, or as the base for stir-fried dishes like noodles or fried rice. This gives a fiery kick to any meal, so it finds its way into the hearts and mouths of many spicy food lovers. This recipe can easily be made in an at-home kitchen and stored for weeks in the fridge. It is, in short, the perfect Schezwan chutney recipe to add just the right amount of heat, tang, and savouriness to spice up your snacks or flavour your main dishes.

• 50 gms red chilli
• 50 gms spicy dried red chilli
• 1/2 cup oil
• 1 cup garlic
• 1/2 cup ginger
• 3 tbsp tomato sauce
• 2 tbsp sugar
• 2 tbsp vinegar
• 1 tsp salt
• 2 tsp soy sauce
• Kashmiri red chilli

• Start with 50 gms of Kashmiri red chillies and 50 gms of spicy dried red chillies. The Kashmiri chillies are known for their deep red colour as well as for having relatively milder heat than the spicy red chillies.
• Remember to remove the seeds, as this process helps control the spice level of the chutney, so remove the seeds from each chilli with a sharp knife or scissors.
• If you prefer very hot chutneys, retain some of the seeds.
• Soak the deseeded chillies in hot water for almost 30 minutes. This will make them soft and easy to grind into a smooth paste .
• Soaked, drain out the water and let the chillies cool completely before grinding .
• Then put them into a blender and grind them into a smooth paste using a little water if needed. Let this chutney paste sit. In a large pan, heat 1/2 cup of oil on medium heat.
• This oil is to be cooked and preserved in the chutney, so do not scrimp on this step.
• Once hot, add in 1 cup of chopped garlic and 1/2 cup of chopped ginger and stir them constantly to make sure that they are browning evenly.
• Fry the garlic and ginger until they become aromatic. Please don't allow the garlic to colour, or it gives this chutney a slightly bitter flavour.
• This step is intended to soften them and bring their flavours into the oil, forming the basis of your chutney.
• Add the prepared chilli paste to the pan once the garlic and ginger have been fried and are aromatic. Mix well this paste with the garlic and ginger mixture.
• Keep cooking the mixture over medium heat, stirring occasionally. Here, what you're hoping to achieve is that the chilli paste be cooked so that the oil separates from the mixture.
• This indicates that the paste is fully cooked, and you won't find the raw feel of chillies left in it. This step prevents any raw or sharp flavours in the chutney.
• With the chilli paste cooked and oil separating, it is time to add other flavouring constituents.
• Add three tablespoons of tomato sauce, which gives the chutney a gentle tang and thickness.
• Now add two tablespoons of sugar for the right hint of sweetness for balancing heat and two tablespoons of vinegar to provide the chutney with its sharp tang.
• Next, add 2 Tsp soy sauce, which deepens the umami of the chutney and turns it savoury. Sprinkle in half a teaspoon black pepper powder and 1 Tsp salt to taste.
• Mix all the ingredients well so that everything mixes well.
• Continuing to cook for a few more minutes until the oil starts separating again indicates that all the ingredients have combined and cooked well.
• After the chutney has cooked, turn off the stove and let it cool down completely in the pan.
• This step is crucial before putting the chutney into a storage container to retain its texture and flavour.
• Once the Schezwan chutney has cooled down, transfer it to a clean, air-tight jar or container.
• Then you can store it in the fridge. It will last fresh for almost a month, though such an overpowering flavour ensures it will be consumed much before that! The oil at the top preserves it, so always scoop up the Schezwan chutney with a clean, dry spoon for the most extended shelf life.
• Your homemade Schezwan chutney is now ready to be consumed! You may use it as a dip for momos and spring rolls or as a spread for sandwiches or dosas.
• It's also wonderful to fry noodles, rice, or vegetables to create an Indo-Chinese dish that bursts full of spiciness.
• Enjoy this intense, fiery, full-of-chutney flavour that could spice up anything with its spicy, tingling, and sweet aftertaste!