Schezwan chutney

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Schezwan chutney


Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 5

  • 12 pieces Dry Kashmiri red chilly

  • 20 pieces Dry medium hot red chilly

  • 2 tbsp garlic chopped

  • 1 1/2 tbsp. ginger Chopped

  • 1 tbsp Sugar

  • 1 tbsp Vinegar

  • 1 tsp Salt to taste

  • 1/2 tsp Black pepper

  • 1/2 tbsp Soya sauce dark

  • 1/3 cup Oil


  • Remove the stems of red chilly and soak it for half an hour in water.
  • Now boil soaked red chilly in the same water for 5-10 minutes.
  • Once boiled discard the water and grind it into smooth paste by using little water.
  • Heat oil in a pan, once the oil becomes little hot add garlic, ginger and sauté it for few seconds until raw smell goes off.
  • Add chilli paste, sugar, vinegar, salt, soya sauce, black pepper mix it well and cook on medium flame until the paste gets slightly thick and leaves oil.
  • When the chutney cools down store it in an airtight jar.