By Devi Poojari
December 27, 2025
A fiery condiment that’s popularly served at Indo-Chinese restaurants, the schezwan chutney is eaten with stir fried rice or noodles to boost flavour. Make a batch of the chilli-garlic sauce at home to enjoy introducing heat into a variety of meals and snacks.
8-10 red chillies 12-15 cloves garlic, chopped 1-inch piece ginger, finely chopped 2 teaspoons vinegar 1 teaspoon soy sauce 1 teaspoon ketchup ¼ teaspoon sugar 1 tablespoon vegetable oil ½ teaspoon black pepper powder Warm water, for soaking Salt, to taste
Soak the red chillies in warm water for 30-40 minutes and drain them to grind into a smooth paste.
Heat the vegetable oil in a pan and sauté the chopped ginger and garlic until aromatic, before adding in the ground paste.
Cook for 3-4 minutes before adding in the remaining ingredients and mixing well to combine.
Add a few tablespoons of water and continue cooking until the flavours amalgamate and the oil begins to separate.
Cool completely before storing in an air-tight jar, in the refrigerator for up to 10 days.