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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Schezwan Chutney is a flavorful and spicy condiment that adds a punch to any dish. This easy-to-make recipe combines aromatic garlic, ginger, and celery with the heat of Kashmiri red chili paste and a blend of sauces. Perfect for adding zest to your meals, this chutney is a must-try for spice lovers!
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Soak the Kashmiri red chili in water for 2 hours. Blend and create the paste.
Heat oil in a pan over medium heat.
Add chopped garlic and ginger, and sauté until fragrant.
Add celery leaves and stem, and cook for a minute.
Mix in Kashmiri red chili paste and stir well.
Add soy sauce, chili sauce, sugar, and black pepper powder, and combine thoroughly.
Finally, add tomato sauce and cook for a few minutes until the chutney thickens.
Let the chutney cool down and store it in an airtight container.
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Use Kashmiri red chili paste for a vibrant color and moderate heat.
Adjust the quantity of chili sauce based on your spice tolerance.
Store the chutney in the refrigerator for up to a week.
Can I use regular red chili paste instead of Kashmiri red chili paste?
Yes, but the color and heat level may vary. Kashmiri red chili paste provides a vibrant color and moderate spice.
How long can I store Schezwan Chutney?
You can store it in an airtight container in the refrigerator for up to a week.
Can I skip celery in the recipe?
Celery adds a unique flavor, but you can skip it if unavailable. The chutney will still taste great.
Is this chutney suitable for vegetarians?
Yes, this chutney is vegetarian-friendly as it contains no animal-derived ingredients.
What dishes can I pair with Schezwan Chutney?
You can use it as a dip, spread, or stir-fry sauce for noodles, fried rice, or snacks like momos and spring rolls.
