Schezwan Chutney

Servings: 4
Cuisine: Indo-Chinese
Course: Dips & Chutneys
Time: 30 minutes
Rate the Recipe:
Spicy, tangy, and absolutely delicious. The Schezwan Chutney can be used as a spread or a sauce. And is just as easy to make at home. Try out this easy-to-cook recipe.


  • 10 whole red chillies
  • 1/4 cup sesame oil
  • 3 tbsp coarsely ground ginger garlic paste
  • 2 tbsp vinegar
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper powder
  • 1 1/2 tbsp sugar
  • 3 tbsp tomato sauce


  • Soak the red chillies in warm water for 2-3 hours or overnight. In case you want to make it less spicy, make sure they are de-seeded. Once softened, add a bit of water and coarsely blend them.
  • Heat the sesame oil in a pan. Add the coarsely ground ginger garlic paste and saute until it changes color a bit. Make sure it does not brown.
  • Add in the chilli paste. Mix well and cook for a minute or two.
  • Now add in the vinegar, soy sauce, salt, black pepper powder, and sugar. Mix well and cook until the sugar dissolves.
  • Add in the tomato sauce. Lower the heat and let it cook until the oil starts appearing on the sides.
  • The Schezwan Chutney is ready to serve.

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