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

The recipe is quite simple. Once you have the red chilli paste from the soaked red chilli and finely cut garlic and ginger you can make this chutney easily. It is made with the same ingredients as that of hot sauce, but the authentic schezwan sauce is distinct because Sichuan pepper is used into it, along with other oriental spices. I am using a combination of both dry Kashmiri red chilli and dry Indian red chilli to make this chutney, you can choose your chillies according to how much hotness you can tolerate.

Ching's Schezwan Chutney is a popular condiment that originates from the fusion of Indo-Chinese cuisine. Known for its bold and spicy flavor profile, Schezwan Chutney has become a staple in many households and is widely used in preparing a variety of dishes. Here's some general information: Schezwan Sauce or Schezwan Chutney Recipe with step by step photo – Schezwan or Sichuan cuisine is popular for its extreme spicy food, so obviously schezwan chutney/sauce is a highly spicy condiment with an oriental flavour. It is made with lots of dry red chillies, garlic and ginger. This sauce will be an excellent set with fries, noodles, and especially, schezwan rice. And to make it even more authentic, you can add some chopped Green Onions, Sprouts, and Herbs to your Dosas. Schezwan Samosa One of the sauces or paste which I use quite often is this Libyan Harrisa Paste, a spicy versatile chilly paste seasoned with cumin seeds, coriander, and garlic. The paste can be added as a marinade to your meat or veggies or used as dips. Using schezwan sauce just doesn’t stop at Indo-Chinese recipes, it’s a versatile condiment that has uses in this Indian street style Tawa Burger (vegan) too!

This Vara Milagai Chutneyis a spicy red dry chili coconut free chutney from the Chettinad Cuisine perfect as a side for your Idli, Sada Dosaor as an accompaniment to your main meals. Recipe process of Indo Chinese Style Schezwan Chutney Schezwan chutney and sauce both have similar ingredients and so the names are often used interchangeably in Indian cooking. Schezwan sauce is added into recipes as a condiment and schezwan “chutney” is used as a dip.

Take out the seeds from the red chili. No need to take it out from the Kashmiri red chili. It is added to get a nice color. Add Sichuan peppercorns and little water, grind until you get smooth paste. Sometimes seeds don’t grind fully and that’s okay.

Final step of this recipe is to cook the sauce in a pan to perfection. If the sauce is not cooked properly, it can go bad just in a few days, so do not hurry but take your time. (I like to play music whilst I cook but my Mum is completely against this as she says it is distracting!!!)Heat the sesame oil in a wide mouth pan, add ginger-garlic. Cook until very light pink then add ground red chilli and Sichuan paste.