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Schezwan Chutney Recipe

The schezwan sauce/chutney originated from the szechuan cuisine which originated from sichuan province in southwestern china. however it has a very strong influence to indian cuisine and especially to the modern indo chinese cuisine.

  • Prep time:
  • 8 hours
  • cook time:
  • 15 minutes
  • serves:
  • 4-5

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Vegetarian

Level : Easy

Cuisine : Chinese

Course : NA

Recipe Notes

Use only Kashmiri Red Chilli

Tags

  • Veg
  • Egg Less
Ingredients

Ingredients For Schezwan Chutney Recipe

Methods
  • 1. Soak 100 grams Kashmiri Red Chilli for 8 hours.
  • 2. Boil the soaked chillis till they become soft.
  • 3. Now slit and remove as many seeds possible and grind it into a paste.
  • 4. Now in a pan add 1 1/2 tsp refined oil and saute 2 tsp chopped garlic, 1 tsp chopped ginger.
  • 5. Now add the paste made earlier and stir fry it.
  • 6. Add 2 tsp of water and mix.
  • 7. Now add 1/2 cup refined oil and stir.
  • 8. Add salt as required and add 1 cup tomato ketchup.
  • 9. Now add a pinch of sugar and mix well.
  • 10. Add 1 tsp of vinegar and stir.
  • 11. Turn off the flame and let it cool.
  • 12. Store in an air tight container.
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