Schezwan Chutney Recipe | Szechuan Sauce - Tips & Tricks (2024)

Schezwan Chutney Recipe | Street Style Szechuan Sauce – Tips & Tricks with detailed photo and video recipe. This an interesting and exceptionally tasty chutney or condiment recipe made with garlic and red chilies. It is typically used or served as a taste enhancer with myriad choices of deep-fried snacks, but it can also be used within Indo-Chinese recipes. There are many different ways to make this simple chutney, but this post describes the authentic street-style recipe.

Schezwan Chutney Recipe | Street Style Szechuan Sauce – Tips & Tricks with step-by-step photo and video recipe. Chutney or condiment recipes are an integral part of Indian cuisine. Generally, it is prepared as a taste enhancer and served with the majority of breakfast or snack recipes or even with rice & roti. But then there are other spicy chutneys derived from street food cuisine and the Schezwan chutney recipe is one such spicy and flavored chutney.

I had posted this recipe long back, but then I wanted to post this recipe again with the new technique. Basically in my previous post, the chutney was more spicy and hot. I did receive a lot of feedback to make it less spicy and more flavored. So I used the simple technique of soaking the red Kashmiri chillies in hot water before using them in the chutney recipe. This makes it less spicy and also gets the bright red colour making it super attractive. Also, with a generous amount of garlic and cooking oil, the spiciness reduces significantly and also improves the shelf life. In addition, with the less spice in offer, it makes it a multipurpose chutney and hence can be used as dip, sauce, and even added to gravy base. Do try this variation and I am confident that this recipe would be liked by all family members.

Furthermore, some more related and additional tips, suggestions, and variations to the Schezwan chutney recipe. Firstly, in this recipe, I have used Kashmiri red chilies for mild to medium heat of the chutney. However, if you need it spicier, you can use Byadigi chilies too. However, note that Kashmiri chilies give a bright red color to the chutney. Secondly, if you feel the chutney is very spicy, you can add 1 – 2 tsp of sugar to balance the heat. In addition, you may grind almonds and cashews into fine paste and mix it with the chutney. Lastly, the chutney needs to be thoroughly cooked with oil till the oil separates. Cooking it in oil helps to remove the raw taste and flavor and also improves the shelf life. If you feel the oil is too much used, you can throw it away once it is cooked.

Finally, do check my other similar Chutney Recipes Collection with this post of Schezwan chutney recipe. It mainly includes my other related recipes like Pudina Chutney Recipe, Kothamalli Chutney Recipe, Instant Chutney Ready Mix Powder Travel Recipe – 3 Ways, Plastic Chutney Recipe, Onion Chutney Recipe, Coconut Chutney Recipe, Tomato Chutney Recipe, Bhindi Chutney Recipe, Green Chilli Chutney Recipe, garlic chutney. Further to these, I would also like to add some more recipe categories like,

• Indo Chinese Recipes
• Street Food Recipes
• Chaat Recipes

About Schezwan Chutney:

It is basically a spicy and flavored condiment recipe, believed to have originated from the Sichuan province of China. Basically, the Schezwan chutneyor Szechuan Sauceis a popular spicy chilly garlic chutney known for its myriad uses. Even though it originated in China, it has been adapted and has become more popular in India, particularly in Street Food Cuisine. It is typically served as a dip or taste enhancer with different types of snacks but has myriad use cases.

There are many different ways a simple and spicy Szechuan Sauce recipecan be prepared. However, in India, the street style sauce or thick textured chutney is more popular as its use is further extended. The same chutney can also be used to make noodles and fried rice thus extending its use cases. In addition, the street style does carry a hint of sweetness, mainly due to the use of Kashmiri red chilies and a small quantity of sugar.

Chef Tips forSchezwan Chutney

The recipe is super simple to prepare and can be prepared by almost enthusiastic cooks. Yet you may need to consider these points before you try –

1. Choice of Red Chillies – The red chillies are key ingredients for this recipe and the correct selection is significant for its taste and flavor. Kashmiri red chilies are the best recommended one but Byadagi red chilies can also be the second best chilies.
2. Spice Level – Even though the chutney uses a large number of red chilies, it does carry a medium to hot spice level. The spice level can be further reduced by adding more sugar or adding a fine paste of cashew nuts or almonds.
3. Texture – The chutney carries a thick texture like all other Indian chutney. This texture helps to make it multipurpose. However, it can also be made as a sauce but its usability can be reduced significantly. Hence plan it accordingly depending upon your use.
4. Frying in Oil – The raw past of chili and garlic should be properly sauteed so that all the raw taste and flavor are gone. The chutney should be cooked till it starts oozing out oil. This also helps to improve the shelf life and taste.
5. Customization – The recipe can be easily experimented with by adding other popular ingredients. It can take tomato paste, ground or finely chopped bell pepper, Sichuan peppercorns, and even nut powder.

Why does this recipe work?

The recipe is simple and works with almost every other Indian cuisine recipe. But a few significant factors make it super popular are –

1. Dashing Flavor – Due to the use of chilies and fresh garlic, it carries a strong bold flavor with a hot and sweet taste. Thus it can be a dip, chutney, or even a taste enhancer for almost any Indian breakfast or snack recipe.
2. Taste Enhancing – Apart from using it as a dip and chutney, the chutney can also be added to any gravy or mains recipe. When added to simple noodles or fried rice, the taste just gets elevated.
3. Shelf Life – Due to the nature of cooking and the set of ingredients used, the shelf life of this recipe is improved significantly. This can be stored for 1-2 months easily in an airtight container.
4. Myriad Use Cases – If the chutney is made with a thick texture, it can be used as a dip, chutney, condiments, or taste enhancer and used in gravies, and street-style fried rice recipes.
5. Versatility – The recipe can be made easily with the simple and basic ingredients easily available in any kitchen pantry. Also, the recipe can also be extended and experimented with by adding other basic ingredients to match individual taste preferences.

Video Recipe

Recipe Card forSchezwan Chutney

Schezwan Chutney Recipe | Street Style Szechuan Sauce - Tips & Tricks

HEBBARS KITCHEN

Easy Schezwan Chutney Recipe | Street Style Szechuan Sauce - Tips & Tricks

5 from 61 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Soaking Time 30 minutes mins

Total Time 55 minutes mins

Course chutney

Cuisine indo chinese

See Also

chicken masala recipe, masala gravy - Yummy Indian Kitchen

Servings 1 Box

Calories 1350 kcal

Ingredients

• ▢ 50 grams kashmiri red chilli
• ▢ 50 grams spicy dried red chilli
• ▢ water, for soaking
• ▢ ½ cup oil
• ▢ 1 cup garlic, finely chopped
• ▢ ½ cup ginger, finely chopped
• ▢ 3 tbsp tomato sauce
• ▢ 2 tbsp sugar
• ▢ 2 tbsp vinegar
• ▢ 2 tsp soy sauce
• ▢ ½ tsp pepper powder
• ▢ 1 tsp salt

Instructions

• Firstly, in a bowl take50 grams kashmiri red chilli and 50 grams of spicy dried red chilli. Make sure to deseed the chilli to reduce the spice level.

• Soak in hot water for 30 minutes.

• Cool completely, and grind to a smooth paste. Keep aside.

• In a pan heat ½ cup oil, add 1 cup garlic and ½ cup ginger.

• Fry until the garlic and ginger turns aromatic. make sure not to brown the garlic.

• Add in prepared chilli paste and mix well.

• Continue to cook until the oil separates.

• Now add 3 tbsp tomato sauce. 2 tbsp sugar, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, and 1 tsp salt.

• Mix well making sure everything is well combined and the oil separates.

• Finally, cool completely, and Schezwan Chutney Recipe is ready to enjoy for up to a month.

Nutrition

Calories: 1350kcalCarbohydrates: 81gProtein: 11gFat: 113gSaturated Fat: 9gPolyunsaturated Fat: 32gMonounsaturated Fat: 71gTrans Fat: 0.4gSodium: 3240mgPotassium: 925mgFiber: 5gSugar: 28gVitamin A: 623IUVitamin C: 49mgCalcium: 268mgIron: 3mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make Schezwan Sauce with step-by-step photos:

1. Firstly, in a bowl take 50 grams of Kashmiri red chilli and 50 grams of spicy dried red chilli. Make sure to deseed the chilli to reduce the spice level.
   
2. Soak in hot water for 30 minutes.
   
3. Cool completely, and grind to a smooth paste. Keep aside.
   
4. In a pan heat ½ cup oil, add 1 cup garlic and ½ cup ginger.
   
5. Fry until the garlic and ginger turns aromatic. Make sure not to brown the garlic.
   
6. Add in prepared chilli paste and mix well.
   
7. Continue to cook until the oil separates.
   
8. Now add 3 tbsp tomato sauce. 2 tbsp sugar, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, and 1 tsp salt.
   
9. Mix well making sure everything is well combined and the oil separates.
   
10. Finally, cool completely, and Schezwan Chutney Recipe is ready to enjoy for up to a month.
    

Notes:

• Firstly, make sure to add a generous amount of oil to increase the shelf life.
• Also, vinegar acts as a preservative and is acetic acid, which gives a sour taste and pungent aroma.
• Additionally, you can make smooth or coarse paste depending on the consistency you are looking for.
• Finally, the Schezwan Chutney Recipe tastes great when prepared spicy.