Schezwan Chutney | How to make Schezwan Chutney

By Shalini Digvijay  |  27th Mar 2016  |  
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  • Schezwan Chutney, How to make Schezwan Chutney
Schezwan Chutneyby Shalini Digvijay
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

33

0





Video for key ingredients

  • How To Make Pizza Dough

  • How to make Idli/Dosa Batter

About Schezwan Chutney Recipe

Use this fiery sauce as a dip or as an accompaniment or as a base of your Indo chinese prepararations.

Schezwan Chutney is an authentic dish which is perfect to serve on all occasions. The Schezwan Chutney is delicious and has an amazing aroma. Schezwan Chutney by Shalini Digvijay will help you to prepare the perfect Schezwan Chutney in your kitchen at home. Schezwan Chutney needs 60 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Schezwan Chutney. This makes it easy to learn how to make the delicious Schezwan Chutney. In case you have any questions on how to make the Schezwan Chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shalini Digvijay. Schezwan Chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Schezwan Chutney

Ingredients to make Schezwan Chutney

  • 100 gms dried red Kashmiri chillies stems removed
  • 1 small bunch celery chopped
  • 1 small onion chopped
  • 3-5 star anise
  • 1/2 canola or saffola oil
  • Salt, Sugar to taste
  • 1/4 cup white vinegar
  • 1/4 cup chopped garlic
  • Hot water to soak chillies

How to make Schezwan Chutney

  1. Soak the red chillies in the hot water till they are soft. Drain the chillies and save some water.
  2. Grind the chillies with the saved water till a fine paste is reached.
  3. In a heavy bottomed saucepan add the oil.
  4. Add chopped onions, celery and garlic. Stir fry. Saute with the salt and add star anise.
  5. Once the onion and garlic mix is soft not color add chilli paste. Keep on low flame and cook till oil separates.
  6. Add vinegar and sugar and cook till oil floats on top.
  7. Taste for salt. Store in a glass jar. Wide mouthed nutella jars are the best. Use a clean spoon every time.
  8. Serve with snacks, dhokla, idli, toast, paneer, chicken, kebabs, chips, paranthas , naan, pizzas ... whatever you think possible.

My Tip:

Bottle when hot in a clean sterilised glass jar. Nutella jars are best because of wide mouth. You can use this as a base for your chilli paneer or instead of tomato paste on pizzas. So make schezwan pizza. Slather on paranthas ,sprinkle chesse or paneer and roll for a perfect snack. Mix with mayo and use as a sandwich spread...enjoy.

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