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• but it can also be used as a topping to many south indian breakfast recipes too.
• Firstly, Schezwan Chutney is thick, coarse, and spicy while Schezwan Sauce is thin, smooth, and sour besides being spicy.
• Now, that the chutney has become an essential ingredient in almost all indo-chinese dishes eaten in India, its history dates back to the province of Sichuan from where the name of the sauce got an Indian makeover and was called 'Schezwan'. Sichuan food is