Ching’s Secret Schezwan Chutney Review

It’s a given, we all are missing our favorite restaurants and their signature dishes. As the lockdown extends and there are no chances of dine-in restaurants opening up anytime soon, the dormant chef in us has woken up and there is no cuisine we haven’t tried our hands at. One of them being Desi-Chinese or ‘Chin-jabi’ food.

Desi Chinese food is something that can be made at home very easily if you have the correct ingredients like a good quality soy sauce and schezwan sauce. We reviewed Ching’s Secret Schezwan Chutney and here is what we thought about it.

What You Need To Know About Ching’s Secret Schezwan Chutney

*As per information on the pack

• Allergen information – Contains wheat, soy, and celery.
• Made using sunflower oil.
• The chutney has added flavors.
• Contains permitted class II preservatives.

#FirstImpression Of Ching’s Secret Schezwan Chutney

Packaging and price – Ching’s Secret Schezwan Chutney comes in a glass bottle and is priced at Rs 75/- for a 250-gram jar. There are a series of recipe ideas/serving suggestions given on the back to help you out with what to do with this chutney.

The aroma – Upon opening the bottle, the sauce had a sharp chili-kick which is expected out of a schezwan chutney. The aroma instantly reminds you of a refined version of the desi-momos sauce you get at local stalls.

How we used the Ching’s Secret Schezwan Chutney – The label specifies that this sauce can be used to cook, as a dip or a spread. We divided our review over 2 days to test this sauce for flavor and pairing. We cooked with this sauce on day 1 to make chili paneer and used it to spice up some bland Hakka noodles. On day 2 we used this chutney as a dip with homemade momos.

The texture and taste – A schezwan sauce is typically supposed to be very spicy and oily with flakes of dried chili visible to the eye. Ching’s Secret Schezwan Chutney is thankfully not too oily, but enough to match the texture of a schezwan sauce. The oil and red chili flakes are clearly visible. The sauce is chunky and not a fine paste, which is a good thing. The onions and garlic bits add to the texture and flavor of the sauce in a big way.

Tasting of the chutney – It is very spicy (as expected) with a mild sweetness that vanishes the moment the sauce hits the back of your tongue. The taste is wonderful and is enhanced even further by the garlic and onions.

We also reviewed Ching’s Secret – Schezwan Fried Rice Masala and the results were quite delicious.

Cooking with the sauce – We made Chilli Paneer, a quintessential desi Chinese dish, using Ching’s Secret Schezwan Chutney. The chutney mixed beautifully with the veggies and coated them evenly. A spoonful of this chutney is enough to spice up an entire bowl of chili paneer. We plonked a teaspoon of this sauce on plain vegetable Hakka noodles too and it immediately lifted the flavor of the bland noodles.

Using the sauce as a dip and spread – We served this chutney as it is with some homemade momos and we can confidently say, it was as delicious as the one we expect from any restaurant serving Indo-Chinese cuisine.

Overall we felt that if you love spicy sauces and are too lazy to make it at home from scratch, we would recommend this sauce. It is SUPER versatile and goes beautifully with almost all Indo-Chinese dishes you make at home.

The chutney did justice to our home-style Chinese cooking and we give this schezwan chutney from Ching’s Secret a green signal.

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