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. 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

You will not need to buy more sauce from the market; I am going to show you how you can easily make it at home.It is not just about this particular sauce, but you can actually reduce your monthly grocery expense by making a variety of sauces and jams at home. They are not as elaborate to make as they seem. 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.

The tantalizing journey ofSchezwan chutneybegins in the heart ofSichuan province, nestled in the vibrant tapestry of Chinese culinary heritage. This fiery condiment, characterized by its robust blend of flavors, owes its genesis to the meticulous craftsmanship of local chefs.Sichuan cuisine, renowned for its bold and spicy profile, birthed this concoction as a marriage ofspices, aromatics, and chilies. We can also use the schezwan sauce for making manchurian , parathas, momos, schezwan dosa, Indo chinese vegetable stir fry and many more. Star anise powder– Star anise has a distinct licorice flavor similar to that of anise or fennel, though it is unrelated to either of these spices. It provides a warm boost of flavour to this sauce. This particular version follows a more authentic Chinese recipe rather than standard Indian schezwan sauce recipes as it contains other Chinese spices.

Jain Szechuan sauce or chutney is made without garlic and ginger. No celery, onion or garlic is added to the schezwan sauce. In this recipe, simply leave out the garlic and ginger paste. Szechuan Sauce without onion and garlic 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. Brand Recognition:Ching's Secret is a well-known brand associated with Indo-Chinese cuisine. It has gained popularity for bringing the flavors of Chinese street food to Indian kitchens, and its Schezwan Chutney is a testament to the brand's commitment to delivering authentic taste experiences. Frying in Oil – The raw past of chili and garlic should be properly sauteed so that all the raw taste and flavor are gone. The chutney should be cooked till it starts oozing out oil. This also helps to improve the shelf life and taste.I have used dark sauce but you can use light soya sauce also, just increase the quantity of soya sauce if adding light one. The sauce will only be thoroughly cooked when oil appears to float to the surface (see last image in this collage) Storage Instructions for Szechuan Sauce Dried Whole Red Chilli: I’ve used normal dried red chilies (not Kashmiri). You can also use kashmiri dried chillies because they have a bright red color and are not too spicy. You can also use a mix of regular dried red chilies and Kashmiri red chilies to have some spice but not too much. Add it to your favourite restairant or take-out style meals such as schezwan noodles, in restaurant style vegetable fried rice dishes, on pizza, in Chinese bhel, momos, Chinese schezwan dosa and schezwan maggi noodles. Here are some of my favorite ways to use Schezwan Chutney in different recipes – Schezwan Dosa or Schezwan Masala Dosa

Tip in salt and sugar, mix well then add star anise powder and soy sauce. Continue cooking the sauce on very low heat. Sichuan is one of the UNESCO gastronomic cities, located in southwestern China. Due to its distinct cuisine, renowned for its fiery taste and flavour, the city has an individual recognition of its own, than just being Chinese food. The sauce comes from the Indo Chinese cuisine that originated in Kolkata. This fusion cuisine is a creation of the Chinese community that had immigrated to India and combines the classic Chinese methods of cooking with the Indian spices, herbs and often includes veggies. Light soy sauce– made from fermented soybeans and wheat, it is salty with a rich umami aroma. You can use dark also, but add a bit less. The recipe is simple and works with almost every other Indian cuisine recipe. But a few significant factors make it super popular are –Flavor Profile:Ching's Schezwan Chutney is characterized by its robust and spicy taste. It typically includes a blend of ingredients like red chilies, garlic, ginger, vinegar, and various spices. The combination creates a savory, tangy, and fiery flavor that adds a zing to a wide range of recipes.

If you have sensitive or easily irritated skin, be careful when handling the dried chillies or wear gloves. I have used the dark sauce to make it more intense. You can also use a light soya sauce as per your taste bud. An addition of onions will make a sweet balance to its fiery sharpness. Fromdumplingstostir-fries,Schezwan chutneyamplifies the essence of dishes, lending a distinctive fervor. Its adaptability infusion cuisinescontinues to inspire chefs, fostering a culinary playground where innovation thrives. A good Szechuan sauce has a wide range of flavors. It has a fair amount of heat, but it’s balanced by sweetness and has an underlying tangy flavor.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. Why not try schezwan macaroni, schezwan coated chips or potato fries, schezwan tofu or schezwan vegetables. Schezwan Sauce Ingredients