Schezwan Chutney
Schezwan chutney is more than just a condiment; it's a vibrant addition to your culinary repertoire. Use it to elevate your dishes and enjoy the delicious heat!

2 spoons
For 4 people
Difficulty
Easy
Taste
Extra Spicy
Health Benefits
Rich in Flavor: Adds a robust taste to various dishes.
Versatile Use: Perfect for dipping, spreading, or cooking.
Boosts Metabolism: The spices can help enhance metabolic rate.
Customizable Heat Level: Adjust the spice according to your preference.
Long Shelf Life: When stored properly, it can last for weeks.
100 kcal
in 120g
Protein:
1g
Fats:
9g
Carbs:
8g
Cholesterol:
0mg
Sodium, Na:
500mg
Potassium, K:
200mg
Schezwan chutney is a fiery condiment that packs a punch with its bold flavors. Perfect for enhancing the taste of snacks, stir-fries, and even sandwiches, this chutney is a must-have for spice lovers.
Allergy Advice
This recipe contains Celery. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
100 grams Kashmiri red chillies
1 cup Oil
1 piece Star anise
0.33 cup Garlic
4 tbsp Ginger
3 pieces Green chillies
3 tbsp Celery stems
three quarters cup Tomato Ketchup
5 tbsp Red Chilli Sauce
1 teaspoon Light Soy Sauce
2 tbsp Vinegar
2 & half tsp Salt
1 teaspoon White Pepper Powder
1 teaspoon Aromat powder / msg
half teaspoon Sugar
1 pinch Sichuan pepper powder / black pepper powder
Tips
Use fresh ingredients for the best flavor.
Adjust the quantity of green chillies for desired spice level.
Ensure the jar used for storage is completely sterilized to maintain freshness.
Directions
Break the stems of the chillies, cut them open, and remove the seeds.
Soak them in water overnight or boil for 15-20 minutes until soft.
Strain the soaked chillies, allowing them to cool to room temperature.
Transfer to a grinding jar and blend into a coarse paste without adding water.
Heat oil in a pan or deep wok over medium-high heat. Add star anise and cook for a minute until fragrant.
Add garlic and sauté until light golden brown.
Stir in ginger, green chillies, and celery stems. Cook for 2-3 minutes.
Add the coarsely ground red chilli paste and cook for 10-15 minutes on high heat, stirring continuously.
Add ketchup, red chilli sauce, soy sauce, and vinegar. Stir well and cook for an additional 15-20 minutes.
Add salt, white pepper powder, aromat powder (or MSG), sugar, and Sichuan pepper powder. Cook for 4-5 minutes until the chutney darkens and oil separates.
Let the chutney cool completely before transferring it to a sterilized jar. Ensure a layer of oil is on top to maintain freshness.
Serving Size: Approximately 1 tablespoon per serving (yields about 20 servings)
Notes
Individuals with garlic or chili allergies, those sensitive to spicy foods, or anyone with certain gastrointestinal issues should avoid this chutney.
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