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You are here: Home / Indo-Chinese Cuisine / Schezwan Sauce Recipe – Schezwan Chutney

Schezwan Sauce Recipe – Schezwan Chutney

November 28, 2016 By Radhika 1 Comment

schezwan sauce recipe
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.

schezwan chutney recipe

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.

homemade schezwan sauce recipe

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:

schezwan sauce recipe step1

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.

schezwan sauce recipe step2

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.

schezwan sauce recipe step3

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.

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 Schezwan Sauce Recipe details as follows:

Schezwan Sauce Recipe - Schezwan Chutney
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Schezwan sauce is a spicy and hot condiment to have in your refrigerator to whip up some quick and easy meals.
Author: Radhika
Recipe type: condiments
Cuisine: Indo Chinese
Serves: 1 jar
Ingredients:
  • 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
Instructions:
Preparation:
  1. 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.
  2. Soak both the red chilies together in boiling hot water for 15 mins.
  3. Pound the garlic coarsely using a mortar and pestle. Set aside.
How to make Schezwan Sauce:
  1. Squeeze the red chilies well and place it in a mixer jar. Add 1 tbsp vinegar first and grind it to a coarse paste.
  2. Wipe the sides of the jar, add remaining 1 tbsp vinegar and grind it to a smooth paste.
  3. Heat a pan with oil. When it begins to smoke, switch off stove, add garlic, ginger and mix well.
  4. 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.
  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.
  7. The oil will begin to separate. Take off stove and let the sauce cool completely.
  8. Transfer this schezwan sauce to a clean, dry bottle.
  9. Store the jar in the refrigerator and use a clean spoon when required.
  10. This schezwan sauce will keep well for upto 1 month in the refrigerator.
Notes:
Use any unflavored vegetable oil in place of sesame oil, if you do not like its flavor.
3.5.3226

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Filed Under: Indo-Chinese Cuisine, Sauces & Spreads, Vegan Recipes Tagged With: 15 mins recipes, Gluten Free, vegan

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Reader Interactions

Comments

  1. Feestzaal

    November 30, 2016 at 12:49 pm

    Schezwan sauce is undoubtedly my most favorite accompaniment for Chinese food! Thank you so much for such a wonderful recipe!

    Reply

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Hi, I'm Radhika, a homemaker and mom of 2 teenage boys. Welcome to my kitchen from where I share easy and simple vegetarian and vegan recipes to tickle your palates. Read More…

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