• Cooking Time: 30 minutes
• Servings: 500g
• Preparation Time: 30 minutes
• Oil 50ml
• Star anise 2 nos, broken
• Onion 25g, chopped
• Green chilli 2-3, chopped
• Celery 25g, chopped
• Garlic 50g, chopped
• Ginger 30g, chopped
• Dried red chillies 100g
• Soya sauce 20ml
• Chilli sauce 20g
• Tomato kethcup 20g
• Vinegar 10ml
• Sugar 80g
• Salt 5g

1. Remove the stalks from the dried chillies and wash well.
2. Bring water to a boil in a large vessel and put the chillies in it and cook for 2 minutes until the water starts boiling again.
3. Strain the chillies and refresh in cold water, this will help retain the colour of the chillies.
4. Blend the chillies in a mixer to a smooth paste.
5. Heat oil in a wok or a large pan.
6. Add the chopped onions, ginger, garlic, star anise, celery and green chillies and saute for 10 minutes on a slow flame until the onions turn translucent and you can smell the flavour.
7. Add the chilli paste, saute for a minute.
8. Add the soya sauce, chilli sauce, tomato ketchup and vinegar and mix well.
9. Add the sugar and salt and simmer for 15 minutes on a slow flame.
10. Check for seasoning and switch off the gas, let it cool and store in airtight container in the refrigerator.

This Schezwan chutney is the backbone of many Indian- Chinese street foods in Mumbai. This chutney can be used as a dip or a pickle or add it to your favourite fried rice or noodles to turn it bright red and fiery.