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Schezwan sauce recipe
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5 from 1 vote

Schezwan sauce recipe

Popular Indo Chinese style Schezwan sauce | schezwan chutney recipe
Prep Time20 mins
Cook Time17 mins
Soaking Time15 mins
Total Time52 mins
Course: Condiment
Cuisine: Indo chinese
Keyword: homemade, Indo chinese, sauce recipe
Servings: 12 tbsp
Author: Jeyashri suresh

Ingredients

  • 10 red chilis
  • 3 kashmiri red chilis
  • ¼ cup finely chopped garlic
  • ¼ cup finely chopped ginger
  • 3 tbsp oil
  • 1 tsp soya sauce
  • ½ tsp tomato ketchup
  • ½ tsp salt
  • ¼ cup water
  • ¼ tsp pepper powder

Instructions

  • 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.

Video

Notes

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.