Homemade Schezwan Chutney for all those who are Chineese food lovers or crave to eat chineese food very oftenly, you can just make this chutney or sauce at home in large quantity and save it for later.

There is no added preservatives in this recepie. Store it in a glass jar and keep in refrigerator for a month or so. Mine got over before that πŸ˜‰πŸ˜

Checkout the detailed recepie below πŸ‘‡

Preparation time: 15 mins

Cooking time: 30 mins


  • Garlic: 1 cup finely chopped
  • Ginger: 1/2 cup finely chopped
  • Celery: 1/4 cup finely chopped
  • Dry red chillies: 20 toΒ  25
  • Vinegar: 1/4 cup
  • Salt: 3 tbsp
  • Ajinomoto: 1/2 tsp ( optional)
  • Oil: 1/2 cup

*Soak dry red chillies in warm water for 30 mins. Blend into fine paste by adding little water in which the chillies were soaked.
*Heat oil, it should be smoking hot,add garlic and toss on high flame till it changes color.
*Add ginger and toss for a minute, next add celery and toss for 2 to 3 mins.
*Add the red chilli paste and saute for 7 to 8 mins or till oil separates.
*Add water if required, add vinegar,salt and ajinomoto ( optional) and cook for 5 mins on high flame.
*Lower the flame, cover and cook for another 10 to 12 mins.
*Switch off the flame, let it cool and transfer to a glass jar and store in refrigerator.

Stepwise Pictures below πŸ‘‡

Main ingredients Required for the recepie.
Dry red chillies soaked in warm water for 30 mins.
Heat oil to smoking hot.. Add Garlic and toss on high flame and add ginger and saute.
Add celery and toss.
Add in Red chilli paste.
Add salt and vinegar and cook.
It’s ready !

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