Schezwan Chutney recipe

Ingredients

• 200 g Dried Red Chilies (large Kashmiri or similar, soaked overnight)
• 200 ml Vegetable Oil (neutral oil, for deep frying)
• 150 g Garlic Cloves (about 10‑12 cloves, minced (should be ~75% of garlic‑ginger mix))
• 30 g Fresh Ginger (about 1 tbsp, minced (less than garlic))
• 30 ml Soy Sauce (adds umami, can use gluten‑free soy sauce)
• 1 tsp Ajinomoto (MSG) (optional, for market‑like flavor)
• 1 tsp Black Pepper Powder (freshly ground if possible)
• 1.5 tsp Salt (adjust to taste)
• 1 tsp Sugar (optional, balances acidity)
• 30 ml Tomato Paste (added only when serving with momos (2 tbsp))
• As needed Water (for blending chilies and adjusting sauce consistency)

Instructions

1. Soak the Chilies

   Place the dried red chilies in a bowl, cover with water and let them soak overnight (about 12 hours) until fully rehydrated.

   Time: PT12H

2. Blend Chili Paste

   Drain the soaked chilies, reserve a few tablespoons of the soaking water, and blend them into a smooth paste, adding water as needed to achieve a thick but spreadable consistency.

   Time: PT5M

3. Prep Garlic and Ginger

   Peel and mince the garlic cloves and ginger. Aim for a 3:1 ratio of garlic to ginger (about 75% garlic).

   Time: PT10M

4. Heat Oil

   Add 200 ml vegetable oil to the skillet and heat over medium heat (≈180°C) until shimmering.

   Time: PT2M

   Temperature: Medium heat

5. Sauté Garlic and Ginger

   Add the minced garlic and ginger to the hot oil. Stir continuously for a few seconds until fragrant, being careful not to let them brown or burn.

   Time: PT1M

   Temperature: Medium heat

6. Add Chili Paste

   Stir in the blended chili paste quickly, mixing with the aromatics.

   Time: PT1M

   Temperature: Medium heat

7. Fry Until Oil Separates

   Continue to fry the mixture, stirring occasionally, until the oil begins to separate and rise to the surface, about 5‑7 minutes. The sauce should look glossy and the raw chili smell should disappear.

   Time: PT7M

   Temperature: Medium heat

8. Season the Sauce

   Add soy sauce, MSG (if using), black pepper powder, salt, and sugar. Stir well to combine.

   Time: PT2M

   Temperature: Medium heat

9. Optional Tomato Finish (for Momos)

   If serving with momos, stir in the tomato paste and fry for another 2‑3 minutes until the tomato flavor melds with the sauce.

   Time: PT3M

   Temperature: Medium heat

10. Cool and Store

    Remove the skillet from heat, let the chutney cool to room temperature, then transfer to clean glass jars. Store a small portion in the refrigerator (use within a week) and freeze the rest in airtight containers for up to 2 months.

    Time: PT5M

Nutrition Facts

Calories

270

Protein

2 g

Carbohydrates

20 g

Fat

20 g

Fiber

3 g