Schezwan Chutney | How to make Schezwan Chutney

By Shalini Digvijay  |  27th Mar 2016  |  
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  • Photo of Schezwan Chutney by Shalini Digvijay at BetterButter
Schezwan Chutneyby Shalini Digvijay
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Video for key ingredients

    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 a delicious and yummilicious dish which is one of the popular dish of Fusion. Schezwan Chutney is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Schezwan Chutney is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 60 minute and it takes 60 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Schezwan Chutney. It is an amazing dish which is perfectly appropriate for any occasion. Schezwan Chutney is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Schezwan Chutney is an art and while preparing this dish you can feel the aroma of this delicious Schezwan Chutney. Surprise your family and friends by preparing this hotel style Schezwan Chutney at your home.

    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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