From Scratch Schezwan Chutney Recipe by MasterChef Pankaj Bhadouria

Want to Make Schezwan Chutney at Home? Here's How!

Schezwan chutney is a versatile condiment that can instantly elevate the flavor of your snacks. But how can you prepare this spicy, flavorful chutney at home from scratch? MasterChef Pankaj Bhadouria, a popular food influencer, shares an easy-to-follow recipe that lets you create this delicious chutney in no time, without much effort. Whether you're hosting a party or simply enjoying a quiet evening snack, this homemade Schezwan chutney is bound to impress.

Why Make Schezwan Chutney from Scratch?

Homemade Schezwan chutney offers the perfect balance of flavors and spice, with the added benefit of knowing exactly what ingredients go into it. Making it from scratch ensures freshness and the ability to adjust the spice level to your taste. Plus, it's a healthier alternative to store-bought versions that may contain preservatives.

MasterChef Pankaj Bhadouria's Schezwan Chutney Recipe

This recipe takes around 40 minutes to prepare, including cooking time. With a few easily available ingredients, you can whip up a batch of Schezwan chutney that lasts up to three months when stored in a clean glass jar. Here's how you can make it from scratch:

Ingredients:

• 50 grams Kashmiri red chili
• 50 grams spicy dried red chili
• Water for soaking
• ½ cup oil
• 1 cup garlic, finely chopped
• ¼ cup ginger, finely chopped
• ¼ cup tomato paste
• ¼ cup sugar
• ¼ cup vinegar
• 1 tbsp soy sauce
• 1 tsp pepper powder
• 1 tbsp salt

Step-by-Step Instructions:

Soak the Chilies: Soak the Kashmiri and spicy dried red chilies in water for 3-4 hours. This softens the chilies, making them easier to blend.

Prepare the Chili Paste: Drain the soaked chilies and grind them into a smooth paste using ½ cup of the soaking water.

Fry Garlic and Ginger: In a pan, heat the oil and add finely chopped garlic and ginger. Fry them until they turn aromatic, releasing their strong flavors.

Add Chili Paste: Now, add the prepared chili paste to the pan and mix it well. Cook until the oil separates from the paste.

Add Remaining Ingredients: Once the chili paste is cooked, add tomato paste, sugar, vinegar, soy sauce, pepper powder, and salt. Stir well until all the ingredients are combined, and cook until the oil separates once again.

Cool and Store: Let the chutney cool completely before transferring it into a clean glass bottle. Store the chutney in the refrigerator, where it will stay fresh for up to 3 months.

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Why You'll Love This Recipe

This homemade Schezwan chutney is not only easy to make but also rich in flavor. With the perfect mix of spiciness from the chilies and tanginess from the vinegar and soy sauce, it's the ultimate dip for snacks like momos, spring rolls, or even pakoras. The best part? It's preservative-free and made with love in your kitchen!

So next time you're craving something spicy, try MasterChef Pankaj Bhadouria's Schezwan chutney recipe—your family and friends will love it!