How long does it keep?

2–3 weeks refrigerated, as the oil layer on top preserves it.

What do I use it for?

As a dip, a spread for rolls and sandwiches, or the base for schezwan fried rice and noodles.

Schezwan Chutney

Name: Schezwan Chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 20 pieces Dry red chillies (soaked); 0.5 cup Garlic and ginger; 2 tbsp Soy sauce, vinegar, a little sugar; 1 tsp Salt; 0.5 cup Anveshan Wood-Pressed Groundnut Oil; 1 tbsp Anveshan Wood-Pressed Sesame Oil

A fiery Indo-Chinese red chutney of dry red chillies, garlic and ginger cooked down in Anveshan Wood-Pressed Groundnut Oil and finished with Anveshan Wood-Pressed Sesame Oil.

Time breakdown

Prep Time15 min

Cook Time15 min

Total Time30 min

Ingredients

Dry red chillies (soaked)
Garlic and ginger
Soy sauce, vinegar, a little sugar
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Olive Oil as per your preference.

How to Make Schezwan Chutney

1
Soak the dry red chillies in hot water, then grind with garlic and ginger to a coarse paste.
2
Heat the Anveshan Groundnut Oil and fry the chilli-garlic paste on low until the oil separates and the raw smell goes.
3
Add soy sauce, vinegar, sugar and salt; cook a few minutes more.