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A glass jar filled with chutney and a spoon filled with chutney on top

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.
5 from 2 votes
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Course: Condiments
Cuisine: Indo Chinese
Keyword: Chutney, Garlic, Red Chilli
Prep Time: 15 minutes
Cook Time: 15 minutes
Soaking Time: 1 hour
Servings: 1 Cup
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 20-25 Red Chilli (Red chilli paste 1/2 cup)
  • Oil 3 tablespoons
  • ¼ Cup 20-25 small cloves Finely chopped Garlic
  • ½ inch or 1 tablespoon Finely chopped Ginger
  • Salt to taste
  • 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)
  • Puree the red chillies in a blender and keep it aside.
  • In a heavy bottom work or a pan add the oil.
  • Once hot, add the chopped garlic and ginger.
    Adding of Ginger and Garlic in pan
  • Saute for a few minutes, until lightly translucent.
  • Add red chillies paste, tomato ketchup, soya sauce and vinegar and cook further on slow.
    Chutney Getting Ready
  • Cook this for a few minutes until you see the oil separating or leaving the edges.
    The ready chutney
  • Add Black pepper powder, sugar,salt and add 1/4 cup water and cook further for 2-3 minutes.
  • If you need sauce consistency, add more water and adjust consistency accordingly.

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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