Schezwan Chutney

Name: Schezwan Chutney
Total time: 1500 s
Yield: Serves 10 servings
Ingredients: 7 oz (200 grams) ginger; 3 whole heads garlic (about 1 cup cloves); 1/2 cup mustard oil (or any cooking oil) (about 120 ml); 1 teaspoon cumin seeds; 1/2 cup ground red chili powder (about 40 grams); 1 teaspoon salt; 1/2 teaspoon soy sauce; 1 teaspoon citric acid (or vinegar); 2 teaspoons sugar; 1 teaspoon black pepper; 1 teaspoon cornstarch (corn flour)

Seema Gupta @itsmeseema

Schezwan Chutney

Seema Gupta @itsmeseema

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Ingredients

25 minutes

Serves 10 servings

7 oz (200 grams)ginger
3whole heads garlic (about 1 cup cloves)
1/2 cupmustard oil (or any cooking oil) (about 120 ml)
1 teaspooncumin seeds
1/2 cupground red chili powder (about 40 grams)
1 teaspoonsalt
1/2 teaspoonsoy sauce
1 teaspooncitric acid (or vinegar)
2 teaspoonssugar
1 teaspoonblack pepper
1 teaspooncornstarch (corn flour)

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Steps

25 minutes

1

To make Schezwan chutney, first wash and clean the ginger and garlic thoroughly.
2

Coarsely grind them in a blender or food processor.
3

Add 1/2 cup hot water to the red chili powder, cover, and let it sit for 5 minutes.
4

Heat oil in a pan over medium heat. Add cumin seeds, then add the ginger-garlic paste and sauté for 5 minutes.
5

Add the soaked red chili paste to the pan.
6

Add 1/2 cup water, mix well, and cook for 5 minutes. Then add citric acid (or vinegar) and soy sauce, and cook for another 2 minutes.
7

Add salt and sugar, and continue to cook.
8

Mix 1 teaspoon cornstarch with 5 teaspoons water to make a slurry. Slowly add this to the pan while stirring constantly to avoid lumps.
9

Add black pepper powder and cook for another 5 minutes over medium heat.
10

Your Schezwan chutney is now ready! Serve it with pasta, macaroni, pizza, fritters, lentils, or vegetables to enhance the flavor of any dish.
11

You can store Schezwan chutney in the refrigerator for up to one month.