Homemade Schezwan Sauce recipe with step by step photos. This Indo Chinese sauce is a super spicy and hot sauce or chutney that can be used to make schezwan recipes like fried rice, noodles or can be used as a spread to make dosa or as a dip to serve with momos.
It is a very handy condiment to have in the refrigerator especially if you happen to be a working woman. You can never know when it might come in handy. There are so many ways you can make this schezwan sauce but this is the way I make it at home as it keeps well for upto 1 month in the refrigerator.
I prefer making schezwan sauce at home rather than to reach for a bottle in the supermarket aisle. It is not only economical but also you can adjust the ingredients according to your requirements and make it without a ton of preservatives to extend their shelf life.
Usually the peppers that grown in the schezwan province are used to make the schezwan sauce for an authentic taste, but since we have to adapt to the Indo chinese version as we all do not have access to those peppers.
I have used a mix of 2 types of red chilies, which will help you to get a perfect balance of spicy hot and a rich color. I also prefer not adding tomato sauce as it reduces the shelf life. I rather prefer adding the tomato sauce in the recipe along with the schezwan sauce to get the perfect taste and flavor.
How to make Schezwan Sauce with stepwise photos:
1. Soak both the red chilies together in boiling hot water for 15 mins.
2. Pound the garlic coarsely using a mortar and pestle. Set aside.
3. Grind the chilies using vinegar to a fine paste.
4. Heat a pan with oil. When it begins to smoke, switch off stove, add garlic, ginger and mix well.
5. Add the ground chili paste and mix well for the oil to get incorporated well.
6. Add soy sauce, tomato ketchup, black pepper powder, salt, mix well and cook over low flame for 4-5 mins till the oil separates.
7.Take off stove and let the sauce cool completely. Transfer to a clean and dry bottle.
Store the jar in the refrigerator and use a clean spoon when required. This will keep well for a month in the refrigerator.
I have used this paste to make this Schezwan Pori which makes an awesome snack to pack in the kids snack box to school or to be had in the evening along with a cup of tea or coffee.
Schezwan Sauce Recipe details as follows:
- Whole dry red chilies - 15
- Byadgi chilies or Kashmiri red chilies - 10
- Garlic - 20 to 25
- Ginger, grated - 3 tbsp
- White vinegar - 2 tbsp
- Soy sauce - 1 tbsp
- Tomato ketchup - 2 tbsp
- Black pepper powder - 1/2 tbsp
- Salt - to taste
- Sesame oil - 1/4 cup
- Removing the seeds from red chilies is optional. I don't do it. If you wish to do so, just break them into two and tap on the kitchen surface and the seeds will fall off.
- Soak both the red chilies together in boiling hot water for 15 mins.
- Pound the garlic coarsely using a mortar and pestle. Set aside.
- Squeeze the red chilies well and place it in a mixer jar. Add 1 tbsp vinegar first and grind it to a coarse paste.
- Wipe the sides of the jar, add remaining 1 tbsp vinegar and grind it to a smooth paste.
- Heat a pan with oil. When it begins to smoke, switch off stove, add garlic, ginger and mix well.
- Switch on the stove again and cook over low flame till the garlic and ginger changes color to a light brown. Stir frequently to avoid the ginger and garlic from sticking to the pan.
- Add the ground chili paste and mix well for the oil to get incorporated well.
- Add soy sauce, tomato ketchup, black pepper powder, salt, mix well and cook over low flame for 4-5 mins.
- The oil will begin to separate. Take off stove and let the sauce cool completely.
- Transfer this schezwan sauce to a clean, dry bottle.
- Store the jar in the refrigerator and use a clean spoon when required.
- This schezwan sauce will keep well for upto 1 month in the refrigerator.