Easy Schezwan Chutney Recipe | Street Style Szechuan Sauce - Tips & Tricks

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 55 minutes
  • Yield: 1 Box
  • Category: chutney
  • Cuisine: indo chinese

Ingredients

  • 50 grams kashmiri red chilli
  • 50 grams spicy dried red chilli
  • water (for soaking)
  • ½ cup oil
  • 1 cup garlic (finely chopped)
  • ½ cup ginger (finely chopped)
  • 3 tbsp tomato sauce
  • 2 tbsp sugar
  • 2 tbsp vinegar
  • 2 tsp soy sauce
  • ½ tsp pepper powder
  • 1 tsp salt

Method

  1. Firstly, in a bowl take 50 grams kashmiri red chilli and 50 grams of spicy dried red chilli. Make sure to deseed the chilli to reduce the spice level.
  2. Soak in hot water for 30 minutes.
  3. Cool completely, and grind to a smooth paste. Keep aside.
  4. In a pan heat ½ cup oil, add 1 cup garlic and ½ cup ginger.
  5. Fry until the garlic and ginger turns aromatic. make sure not to brown the garlic.
  6. Add in prepared chilli paste and mix well.
  7. Continue to cook until the oil separates.
  8. Now add 3 tbsp tomato sauce. 2 tbsp sugar, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, and 1 tsp salt.
  9. Mix well making sure everything is well combined and the oil separates.
  10. Finally, cool completely, and Schezwan Chutney Recipe is ready to enjoy for up to a month.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.