Schezwan Chilli-Garlic Chutney

Description

Schezwan Chilli-Garlic Chutney

TAYO Schezwan Chilli-Garlic Chutney is the jar that earns its place on the table and in the pan. It is built for Indian kitchens that move between snacks, noodles, fried rice, rolls and quick weekday cooking — the kind of condiment you open for momos on Saturday and still finish in a stir-fry on Tuesday.

This is not a thin chilli oil and it is not a generic red sauce. It is a concentrated Indo-Chinese chutney: garlic-forward, chilli-led, savoury and slightly tangy, with enough body to cling to dumplings, coat noodles and stand up as a cooking paste. The heat is present and useful, not theatrical. Medium warmth that builds, then settles into flavour.

What it tastes like

First comes garlic — cooked, aromatic, not raw and harsh. Then dried and fresh chilli character, a savoury backbone, and a light tang that keeps the chutney from feeling heavy. The finish is Indo-Chinese in the way Indian home cooks actually use it: familiar, moreish, and ready for both dipping and cooking.

• Character: garlicky, chilli-led, savoury, lightly tangy
• Texture: spoonable chutney with visible chilli-garlic body
• Heat: Medium — enough to wake the plate, easy to use every day

Why it belongs in a TAYO kitchen

Schezwan is one of the highest-repeat flavours in urban and small-town India because it does more than one job. TAYO treats it as a core Original: a dependable flavour upgrade rather than a novelty bottle. Use a spoon as a dip. Use two spoons as a base for noodles. Use a little more when you want fried rice, manchurian-style gravy or a glaze on fried snacks.

Lead with taste and use. If you cook Indo-Chinese even once a week, this is the jar that should not run out.

Best with

• Steamed and fried momos, potstickers and dumplings
• Hakka noodles, chilli garlic noodles and weekday noodle bowls
• Veg or chicken fried rice
• Spring rolls, frankies, kathi rolls and toasties
• Pakoras, fries, potato wedges and evening snacks
• Gobi, paneer or mushroom manchurian-style dishes
• Stir-fried vegetables, eggs and leftover rice

How to use

• Dip: Spoon into a small bowl. Add a squeeze of lime if you want extra lift. Serve with momos, fries or pakoras.
• Spread: Layer inside rolls, frankies and sandwiches instead of a plain chilli sauce.
• Cook: Heat a little oil, add this chutney, then toss in noodles, rice or vegetables. Loosen with a splash of water or stock if you need a coating sauce.
• Gravy shortcut: Cook onion and garlic, add the chutney, a little tomato ketchup or chopped tomato, and water. Simmer for manchurian-style dishes.
• Glaze: Brush onto fried or grilled snacks in the last minute so the garlic and chilli cling without burning.
• Finish: A small spoon over eggs, toasted pav or leftover fried rice wakes up a plain plate.

Kitchen ideas

• Schezwan fried rice: leftover rice, spring onion, mixed vegetables, one generous spoon of chutney.
• Momo night: steam or pan-fry dumplings and put the jar on the table — no extra chutney prep.
• Weeknight noodles: boiled noodles, a spoon of chutney, a splash of soy if you like, and whatever vegetables are in the fridge.
• Roll filling: spread on the roti, add paneer or egg, onion and cucumber.

Pack and storage

• Net quantity: 250 g
• Format: wide-mouth glass jar
• Range: TAYO Originals
• Heat level: Medium
• Storage: Store in a cool, dry place away from direct sunlight. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Rooted Indian flavour, made easy for everyday cooking.