9 Indo-Chinese Recipes Authentic to the Street

4. Schezwan Chutney — the foundational spicy condiment

Schezwan Chutney is a small jar that changes many dishes. Street cooks use it as a base for noodles, fried rice, manchurian and quick stir-fries. The chutney blends dried red chillies (or red chilli flakes), lots of garlic, vinegar for sharpness and a neutral oil to preserve and carry heat. Homemade versions vary: some add ginger for brightness, some roast chillies for smokiness. Make it by tempering garlic in oil, adding ground chillies, a splash of vinegar and salt, and simmering briefly until flavours meld; cool and store in the fridge. A spoonful brightens noodles and becomes a dipping sauce for fried snacks. Street authenticity comes from balancing heat with garlicky richness and a touch of tang. If you want a milder jar, reduce chillies and add a little tomato ketchup for sweetness. Use a clean, dry spoon each time you scoop to extend shelf life, and keep the chutney chilled between uses.