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.
Servings: 4
Course: Dips & Chutneys
Cuisine: Indo-Chinese
Total Time: 30 minutesminutes
Ingredients
10whole red chillies
1/4cupsesame oil
3tbspcoarsely ground ginger garlic paste
2tbspvinegar
2tspsoy sauce
1tspsalt
1/2tspblack pepper powder
1 1/2tbspsugar
3tbsptomato sauce
Instructions
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.