Homemade Schezwan Chutney Recipe — Spicy, Garlicky & Better Than Store-Bought
Schezwan chutney is the fiery, garlicky condiment behind restaurant-style noodles, fried rice and momos. This homemade version uses simple ingredients from any Indian kitchen — no preservatives, and you control the heat.
What Is Schezwan Chutney?
Schezwan chutney (also called Schezwan sauce) is an Indo-Chinese condiment made from dry red chillies, garlic and vinegar. Despite the name, it's not Chinese — it's an Indian creation inspired by Sichuan flavours, adapted with local ingredients. Unlike the bottled versions, homemade Schezwan chutney has no added colour, preservatives or ajinomoto.
Ingredients
- ✓20 dry red chillies (Kashmiri for colour, or any spicy variety)
- ✓1 whole garlic — cloves separated and finely chopped
- ✓1 tbsp ginger, finely chopped (optional)
- ✓3 tbsp oil
- ✓1 tbsp vinegar
- ✓1 tsp sugar
- ✓Salt to taste
Soak the chillies in hot water for 30 minutes before you start — this softens them for a smooth paste.
How to Make Schezwan Chutney at Home — Step by Step
- 1Soak and blend the chillies. Soak the dry red chillies in hot water for 30 minutes, then blend into a smooth paste with a little of the soaking water.
- 2Fry the garlic. Heat the oil in a pan and fry the chopped garlic till golden and fragrant. Don't let it burn — burnt garlic turns the whole chutney bitter.
- 3Cook the chilli paste. Add the chilli paste and cook on medium heat until the oil separates at the edges. This is the sign the rawness is gone.
- 4Season and finish. Finish with vinegar, sugar and salt. Mix well, cook for 2 more minutes, then cool completely before storing.
How to store it
Store in a sterilised glass jar under a layer of oil. It keeps up to 3 weeks refrigerated. Always use a dry spoon.
Ways to use it
Toss into noodles and fried rice, spread on momos and sandwiches, mix into mayo for a spicy dip, or serve alongside pakoras and snacks.
Tips & variations
- • Milder: remove the chilli seeds before blending, or use fewer chillies.
- • Extra hot: add 2–3 chopped green chillies with the garlic.
- • Smoky flavour: add a pinch of toasted sesame oil at the end.
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Schezwan Chutney FAQs
- How long does homemade Schezwan chutney last?
- Up to 3 weeks refrigerated, stored in a sterilised jar under a layer of oil.
- Is Schezwan chutney the same as Schezwan sauce?
- Essentially yes — the terms are used interchangeably. Chutney is usually the thicker, spreadable version.
- Can I make it without vinegar?
- Vinegar preserves the chutney and balances the heat. You can substitute lemon juice, but refrigerate and use it within a week.
- Can I make Schezwan chutney less spicy?
- Yes — remove the chilli seeds before blending or use a milder variety like Kashmiri chillies for colour with less heat.
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The Sauce & Dip Book has 100+ homemade sauces, dips and chutneys made for Indian kitchens — including more Indo-Chinese favourites, burger sauces, pizza sauces and a full storage & preservation guide.