Schezwan Sauce Recipe - Schezwan Chutney
Schezwan sauce is a spicy and hot condiment to have in your refrigerator to whip up some quick and easy meals.
Whole dry red chilies - 15
Byadgi chilies or Kashmiri red chilies - 10
Garlic - 20 to 25
Ginger - 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.
How to make Schezwan Sauce:
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.
Use any unflavored vegetable oil in place of sesame oil, if you do not like its flavor.