3 Chutney Recipes / Easy Dips & Sauces | Schezwan Sauce, Sesame Chutney and Eggless Milk Mayonnaise

You asked, here it is. Whether you’re looking for a sauce recipe to dip spring rolls, dunk momos in, or want to slather some creamy mayonnaise in your sandwich. I’ve got you covered. Super Easy & Delicious Dips & Sauces are here, Schezwan Sauce, Sesame Chutney and finally, Eggless Milk Mayonnaise. Whether you’re looking how to make mayo, or thinking to make something indo-chinese with homemade schezwan chutney, or just want to make a easy and unique chutney, you’re at the right place.

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Detailed Recipe :

Schezwan Chutney :
Soaked & Blended Red Chili : 30
Sesame Oil – 3 tbsp
Regular Oil – 1 tbsp
Garlic – ½ cup
Ginger : ½ inch
Teppal / Triphal / Timoor / Sichuan Peppercons: 1 tsp
Onion – 1 small
Salt – to taste
Soy Sauce : ¼ tsp
Vinegar : 1 tsp
Sugar : ½ tsp

Method :
• In a pan, add in the sesame oil & regular oil. Heat till smoky, add in the chopped garlic and ginger. Cook until the raw flavour is gone, and then add the teppal/Sichuan peppercons and onions, cook till translucent.
• Add in the red chili paste and salt, cook till it starts leaving the sides of the pan.
• Season with soy sauce, vinegar and sugar, cook for a few more minutes and then turn off the flame.
• Once cooled, blend to a smooth paste. Use as required.
Tips
• Stays good in freezer upto 12 months, if no water is added whilst blending. Can be scooped out, mixed with water and served.
• If you want to store in refrigerator, add ¼ tsp citric acid to the chutney, and store in refrigerator for 6 months.
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Sesame Chutney :
Oil – 1 tbsp
Garlic – 4 cloves
Ginger – ½ inch
Red Chili flakes – 1 tbsp
Sesame Seeds – 2 tbsp
Small Onion – 1
Tomato – 1 Large (3 large if not using tomato puree)
Tomato Puree : 2 tbsp (optional)
Salt – to taste
Lemon Juice – ½ tsp

Method :
• In a pan, add the oil and once hot, add in the garlic and ginger.
• Also add in the sesame seeds and chili flakes, once they begin popping, onion goes in.
• As the onion gets translucent, add the tomatoes, salt, tomato puree. Cook till tomatoes are mushy, turn off the flame.
• Add the mixture to a blender, pour in the lemon juice and blend the chutney, adding water as required.

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Milk Mayonnaise :
Ice Cold Milk – ¼ cup
Salt – ½ tsp
Sugar – ¼ tsp
Vinegar – ½ tsp
Oil – ½ cup
Garlic Flakes – ½ tsp
Coriander Leaves – 1 tbsp

Method :
• In a tumbler, add in the ice cold milk, followed by salt, sugar, and vinegar. Give it a mix.
• Using an immersion blender, start mixing the milk mixture whilst pouring oil little at a time.
• As the oil is emulsified with the milk, the mayonnaise will get thick and creamy. Once all oil is emulsified, blend for another few seconds, then refrigerate for fifteen minutes.
• Mix flavors like garlic or coriander as you desire. Enjoy!

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