Popular Indo Chinese style Schezwan sauce | schezwan chutney recipe
Prep Time20 minutesmins
Cook Time17 minutesmins
Soaking Time15 minutesmins
Total Time52 minutesmins
Cuisine: Indo chinese
Keyword: homemade, Indo chinese, sauce recipe
Author: Jeyashri suresh
3kashmiri red chilis
¼cupfinely chopped garlic
¼cupfinely chopped ginger
Take out the seeds from the red chili. No need to take out from the Kashmiri red chili. It is added to get a nice color.
You can skip adding Kashmiri chili too, if you don’t have.
Soak the chilis in ½ cup hot water for 15 minutes .
Grind this into a fine paste along with the water.
In a pan add oil, I used olive oil. You can use normal cooking oil too.
Add the finely chopped garlic and ginger.
Cook till the color of the garlic changes into light golden brown.
Add the chili paste to this. It came around 4 tbsp paste.
Mix well and cook for 2-3 minutes.
Add in the soya sauce, tomato ketchup, pepper powder and salt.
Let this cook for 2 minutes. Let the oil ooze out from the sides.
Now add ¼ cup of water to this and cook for 2 mins, till it reaches a saucy consistency.
Switch off the flame.
Allow this to cool completely.
Store this in a clean jar for a month in the refrigerator.
Use this for making schezwan noodles, schezwan fried rice, parathas and schezwan vegetables.
1. Using Kashmiri chili is optional, but it gives a nice color to the schezwan sauce.
2. Homemade schezwan chutney | sauce can be used in making fried rice, noodles, parathas, Chinese style veggies and many more.