Indo Chinese Style Schezwan Chutney

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Indo Chinese Style Schezwan Chutney or Schezwan Sauce is a spicy and pungent sauce that is generally added to different Indo Chinese dishes. The chutney can also be enjoyed as a dip with momos, chips and salads.

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The chutney or sauce uses a lot of Red chillies. It is fiery hot but has a slight sweetish and a sour taste to it. The chutney goes well with dishes like Fried Rice, Triple schezwan, Manchurian, chicken lollipops, fries, etc. You can even use it as a spread on your parathas (flatbreads).

Chutney or Sauce

Yes, there is a slight difference between the chutney and sauce. The chutney has a more thick consistency and generally used as a dip. The sauce has a more liquid consistency and generally used to coat or flavour different recipes. However, they can still be used interchangeably.

One of the sauces or paste which I use quite often is this Libyan Harrisa Paste, a spicy versatile chilly paste seasoned with cumin seeds, coriander, and garlic. The paste can be added as a marinade to your meat or veggies or used as dips.

The recipe at times may be different too, but I use the same for both. I just adjust the consistency. Also if you need a proper sauce consistency, garlic needs to be chopped very finely, or it is best to finely grate or puree it.

Shelf life of Chutney

I like to make a big batch of this and refrigerate it. As the chutney has a good amount of oil and vinegar it acts as a natural preservative. The chutney stays good in the fridge for at least a month. At times even more, but that depends on how you use and store it.

Making this chutney is simple, but it needs a bit of preparation and a little planning. Planning because I am using Red chillies and soaking them. One can use store-bought red chilli paste too. But when you are making it at home from scratch, it is best to use everything homemade.

Secondly, the garlic needs peeling and some fine chopping. Now if you have any good garlic peeler and slicer you are sorted. Else by knife, it would take some time. 

Few more recipes with Garlic and Ginger

If you like to check a few more recipes with garlic, check this Spicy Garlic Chutney for Chaat or this Spicy Vada Pao Chutney which goes well with almost everything. I love to enjoy it with some bread and omelette.

Spicy Chutneys

Here is another spicy chutney but with green chili and garlic. Easy and quick to make, Maharashtrian Green Chilli Thecha (Hirvi Mirchi cha Thecha). It goes perfect as a side to any meal.

This Vara Milagai Chutney is a spicy red dry chili coconut free chutney from the Chettinad Cuisine perfect as a side for your Idli, Sada Dosa or as an accompaniment to your main meals.

Recipe process of Indo Chinese Style Schezwan Chutney

The recipe is quite simple. Once you have the red chilli paste from the soaked red chilli and finely cut garlic and ginger you can make this chutney easily. 

Ginger and garlic are sauteed. Red chilli paste along with sauces is cooked until done. Water is added as per the consistency desired. And it is ready.

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Indo Chinese Style Schezwan Chutney

Indo Chinese Style Schezwan Chutney is a spicy and a pungent sauce added to Indo Chinese recipes or enjoyed as a dip with momos, chips etc.

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Course: Condiments

Cuisine: Indo Chinese

Keyword: Condiments

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Soaking Time: 1 hour hour

Servings: 1 Cup

Author: Renu Agrawal-Dongre

Equipment

• Pan
• Bowl

Ingredients

• 20-25 Red Chilli (Red chilli paste 1/2 cup)
• Oil 3 tablespoons
• ¼ Cup 20-25 small cloves Garlic – Finely chopped
• ½ inch or 1 tablespoon Finely chopped Ginger
• Salt
• 1 teaspoon Sugar
• 1 tablespoon Vinegar
• 1 tablespoon Tomato Ketchup
• 1 teaspoon Black Pepper Powder
• 1 tablespoon Soya Sauce
• ¼ – ½ Cup Water (For Sauce Consistency)
• Warm water for soaking the Red chillies

Instructions

• Soak the red chilies in warm water for at least an hour. (One can deseed and soak, I have not deseeded)
  20-25 Red Chilli, Warm water for soaking the Red chillies
  
• Puree the red chillies in a blender and keep it aside.
• In a heavy bottom work or a pan add the oil.
  Oil 3 tablespoons
• Once hot, add the chopped garlic and ginger.
  ½ inch or 1 tablespoon Finely chopped Ginger, ¼ Cup 20-25 small cloves Garlic – Finely chopped
  
• Saute for a few minutes, until lightly translucent.
  
• Add red chillies paste, tomato ketchup, soya sauce and vinegar and cook further on slow.
  1 tablespoon Tomato Ketchup, 1 tablespoon Soya Sauce, 1 tablespoon Vinegar
  
• Cook this for a few minutes until you see the oil separating or leaving the edges.
  
• Add Black pepper powder, sugar,salt and add 1/4 cup water and cook further for 2-3 minutes.
  Salt, 1 teaspoon Sugar, 1 teaspoon Black Pepper Powder
• If you need sauce consistency, add more water and adjust consistency accordingly.
  ¼ – ½ Cup Water

Notes

• Standard US Size Cups Used
• I have used the spicy red chilli, but one can use the Kashmiri ones or less spicy ones too
• Go easy on the salt
• Water can be adjusted as per requirement for consistency

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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