Ingredients
- 100 g whole dried red chillies (a mix of Byadgi and Kashmiri red chillies for extra spice; deseed if preferred)
- 1 cup oil
- ⅓ cup garlic, chopped
- 3 tbsp ginger, chopped
- 2 tbsp celery, chopped
- 2–3 tbsp ketchup
- 2–3 tbsp vinegar
- 1 tsp sugar
- 1 tsp light soy sauce
- 2–4 tbsp chilli sauce
- 2–3 tsp salt, or to taste
- Sichuan pepper powder (optional)
Instructions
- Remove the stems from the dried chillies.
- Boil them for 15–20 minutes until soft.
- Allow the chillies to cool.
- Drain and grind into a coarse paste without adding water.
- Reserve the boiled chilli water for adjusting the consistency later if needed.
- Heat the oil in a pan.
- Fry the garlic until lightly golden.
- Add the ginger and celery, then cook for 2–3 minutes over medium heat.
- Add the coarse chilli paste.
- Cook over high heat for 8–12 minutes until the oil separates on the surface.
- Add the ketchup, soy sauce, vinegar, sugar, salt, and chilli sauce.
- Continue cooking over high heat for another 10–15 minutes.
- Add the reserved chilli water if required to adjust the consistency.
- Adjust the seasoning to taste.
- That’s it! Your versatile, better-than-store-bought Schezwan Chutney is ready.
- Allow the chutney to cool completely.
- Store it in a clean, dry, sterilized jar.
SPICE LEVEL: 🌶🌶🌶
