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Schezwan Chutney Recipe - Allo Recipies

by Allo Innoware on March 12, 2023  in foodideaspopularrecipies

If you're a fan of spicy and flavorful condiments, you've likely heard of schezwan chutney. This popular condiment originated in the Sichuan province of China but has since become a staple in Indian and Chinese cuisine around the world. The chutney is made with a blend of spicy peppers, garlic, ginger, and other flavorful ingredients, resulting in a fiery and tangy flavor that pairs perfectly with a variety of dishes. Whether you're looking to add some heat to your stir-fry or spice up your sandwich, this schezwan chutney recipe is sure to become a new favorite. So, let's get started and learn how to make this delicious and versatile condiment!

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3 tablespoons Oil unflavoured 
6-7 cloves Garlic chopped 
1.5 tablespoon Ginger garlic paste 
1 teaspoon Green chili 
½ cup Chopped coriander 
10-12 Red chilies blanched 
4 tablespoon Tomato ketchup 
3 tablespoon Chili sauce 
2 teaspoon Soya sauce 
2 tablespoon Sugar 
Salt to taste 
Pepper to taste 


  1. In a PAN, add unflavored oil, star anise and garlic. Saute it till the garlic turns brown.
  2. Then add the ginger garlic paste, green chili, coriander, and blanched red chili paste. And keep sauteing till everything is mixed. 
  3.  Add the tomato ketchup, chilli sauce, soya sauce, sugar, salt and pepper. 
  4. Serve with any chip or as a dip or use it for cooking. 


Here are some interesting facts about schezwan chutney:

  1. Schezwan chutney originated in the Sichuan province of China and is named after the region's capital city, Sichuan.

  2. The chutney is known for its spicy and tangy flavor, which comes from a blend of ingredients such as Sichuan peppers, red chili peppers, garlic, ginger, and vinegar.

  3. Schezwan chutney is a versatile condiment that is commonly used in Indian and Chinese cuisine. It can be used as a dipping sauce for appetizers, a marinade for meats, or a flavor enhancer for stir-fries, noodles, and rice dishes.

  4. The chutney is believed to have been introduced to India by Chinese immigrants who settled in Kolkata in the early 20th century. It has since become a popular condiment in Indian cuisine, particularly in the state of Maharashtra.


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