Schezwan chutney Recipe | Just In 9 Easy Steps.

Schezwan chutney is a spicy and flavorful condiment that originated from the Sichuan province of China but has become immensely popular in Indian and Asian cuisines. It is known for its bold and fiery taste, making it a favorite among spice lovers.

The chutney is made primarily from soaked dried red chili peppers, garlic, ginger, and a blend of other seasonings. The chilies are soaked to soften them before being blended into a smooth paste with garlic and ginger. This paste is then cooked in a mixture of vegetable oil and sesame oil to enhance the flavors.

During the cooking process, the chutney develops a rich aroma and deep flavors as the rawness of the garlic and ginger diminishes. Soy sauce, vinegar, sugar, salt, black pepper powder, and sometimes Chinese five-spice powder are added to enhance the taste and balance the spice levels.

The result is a thick, spicy, and versatile chutney that can be used as a condiment or dip with a wide range of dishes. It pairs well with momos, spring rolls, fried rice, noodles, and various Indo-Chinese delicacies. The homemade version allows you to adjust the spiciness and flavors according to your liking.

Schezwan chutney is a must-try for those who enjoy bold and fiery flavors, adding a delightful kick to your culinary creations. This step-by-step guide will help you create a mouthwatering Schezwan chutney at home. Let’s get started!

Ingredients Of Schezwan chutney:

1. 15-20 dried red chili peppers (soaked in warm water for 30 minutes)
2. 8-10 garlic cloves
3. 1-inch ginger piece (peeled)
4. 2 tablespoons vegetable oil
5. 2 tablespoons sesame oil
6. 1 tablespoon soy sauce
7. 1 tablespoon vinegar (preferably rice vinegar)
8. 1 teaspoon sugar
9. 1/2 teaspoon salt (adjust to taste)
10. 1/2 teaspoon black pepper powder
11. 1/4 teaspoon Chinese five-spice powder (optional)

Step By Step Instructions Of Schezwan chutney Recipe:

Step 1: Soak the Dried Red Chilies

Start by soaking the dried red chili peppers in warm water for about 30 minutes. This will soften them and make them easier to blend.

Step 2: Prepare the Aromatics

While the chilies are soaking, peel the garlic cloves and ginger. Cut the ginger into smaller pieces for easier blending.

Step 3: Blend the Ingredients

After the chili peppers are soaked, drain the water and transfer them to a blender or food processor. Add the peeled garlic cloves and ginger pieces to the blender as well. Blend everything until you get a smooth paste-like consistency.

Step 4: Prepare the Schezwan Chutney Base

In a wok or deep pan, heat vegetable oil and sesame oil over medium heat. Once the oil is hot, add the blended chili-garlic-ginger paste to the wok.

Step 5: Cook the Chutney

Stir the mixture continuously to avoid burning. Cook the chutney on medium-low heat for about 10-15 minutes. This cooking process helps in developing the flavors and removing the raw taste of the garlic and ginger.

Step 6: Add Seasonings

Next, add soy sauce, vinegar, sugar, salt, black pepper powder, and Chinese five-spice powder (if using) to the chutney. Continue cooking and stirring for an additional 5-7 minutes until all the flavors are well combined. Adjust the seasoning according to your taste preferences.

Step 7: Check the Consistency

At this point, you should have a thick and well-cooked chutney. If the consistency is too thick for your liking, you can add a little water and continue cooking until you achieve the desired consistency.

Step 8: Cool and Store

Once the chutney is ready, turn off the heat and allow it to cool down to room temperature. Transfer the Schezwan chutney to a clean, airtight jar or container. Store it in the refrigerator, and it will stay fresh for several weeks.

Step 9: Serving Suggestion

Schezwan chutney can be served as a condiment with various dishes. It goes well with momos, spring rolls, fried rice, noodles, and many other Indo-Chinese dishes. You can also use it as a spicy dip for snacks or sandwiches.