Schezwan Chutney (Sauce) Recipe

Indo-Chinese dishes are incomplete without the flavour and spiciness of Schezwan chutney. It is a task to prepare but all the hard work is really worth the end result. But, taste wasn’t the reason why I was compelled to buy. The reason was the presence of artificial colours, preservatives and loads of chemical in schezwan sauce available in the market. Most of them have a unique aftertaste which I detest.

So I decided to go for homemade Schezwan chuntney. Trust me, once you taste the outcome of fruits of your labour, you will make it again and again, and will never buy one from the market.

This chutney can be used as dip or to turn leftover rice into a delicacy.

Schezwan Chutney

Ingredients

Ingredients:

1. 10-15 Red chillies soaked in water for at least 30 minutes.
2. Garlic cloves 10-15, minced 
3. Ginger two sticks, minced
4. 2 Shallots, chopped
5. 1 Tablespoon white vinegar
6. 1 Tablespoon Soya sauce
7. 1/2 Teaspoon Sichuan pepper 
8. 1/2 Teaspoon Black pepper
9. 1 Teaspoon Brown sugar 
10. 2 Tablespoon Sesame oil
11. 1/2 Tablespoon of finely chopped cilantro stem (optional)
12. Salt as per taste

Prepare Chilli paste:

Grind the soaked chilli with little water and keep it aside.

Steps:

1. Heat sesame oil in a pan, add garlic and ginger. Cook on low flame till raw smell of garlic is gone.
2. Add chopped onions and saute till soft and transparent.
3. Add chilli paste, vinegar, soya sauce, sichuan pepper, black pepper, salt, brown sugar and cook till oil separates.
4. Once done, let it cool and transfer it to the mason jar. Enjoy!

Note: You can add more oil to preserve it for long.

~Ren