Schezwan Sauce recipe / Schezwan chutney recipe with step by step pictorial and lots of tips . It is infact a very simple recipe like our regular homemade condiments like sambar powder, Idli milagai powder etc which can be made in bulk and used whenever required. This sauce can be used to prepare Indo-Chinese recipes like Fried rice and it can also be used as a dip for onion pakora, French Fries, Gobi pakoras too….
About Sichuan Cuisine – Szechwan cuisine or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan province in Southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from the liberal use of garlic and chilli peppers, as well the unique flavour of Sichuan pepper(Source:wiki).
Schezwan Sauce recipe / Schezwan chutney recipe is infact a very simple homemade recipe which can be made in bulk and used whenever required.
- 20 Red Chilli's
- 5 Byadagi Chilli's
- 15 Garlic
- 1 Small Piece Ginger
- 4 Shallots
- 1 tbsp Tomato Sauce
- 1 tsp Vinegar
- 1/4 tsp Soy Sauce
- 1/2 tsp Pepper Powder
- Salt - As Required
- Water - For Grinding
- 4 tbsp Sesame Oil
Soak both the chilli's in warm water for 30 minutes. By the mean time peel the skin of garlic, ginger and chop it finely. Then measure and keep all the other ingredients by side. If you want the sauce less spicy, slit the chilli's and remove the seeds.
To a mixer, add the soaked chilli's.
Pour water little by little and grind it. (I used the same water, which I soaked the chilli's).
Then grind it to a smooth paste. Heat oil in a pan, add the garlic, ginger and saute for 1 minute till raw smell leaves. Do it low flame and don't change it's colour or burn it.
Then add shallots and saute till it turn translucent. Now add the grounded red chilli paste and very little water about 2 tbsp.
Mix well and saute for 2 minutes in low flame till the oil separates a little. Then add soy sauce.
Now add vinegar and tomato sauce or 1 tsp of sugar.
Add pepper powder and salt. Cook in low flame for 4 to 5 minutes by constant stirring in the middle. Once oil floats on top, switch off flame. After it cools completely, transfer it to a clean container.
Use this schezwan chutney recipe as a dip for Gobi 65.
1. I used regular red chilli and byadagi chilli, this schezwan chutney recipe can be made without byadagi chilli’s also.
2. Bydagi chilli’s can be replaced with Kashmiri red chilli’s. It gives nice red colour and it’s less spicy too.
3. To reduce the spiciness, slit the chilli’s and de-seed it before grinding.
4. I used sesame oil which lends nice flavour, or any other neutral oil can also be used.
5. Ensure not to burn the garlic (Step : 4) , else the sauce tastes bitter.
6. Also saute the garlic, ginger and shallots well, otherwise the sauce smell raw.
7. Don’t add soy sauce more than mentioned, else the sauce colour changes dull.
8.Tomato sauce can be replaced with 1 tbsp of sugar or brown sugar.
9. Usually sichuan pepper is used but you can use pepper powder also.
10. Don’t reduce the oil quantity, as it should float on the top and it increases the shelf life too.
11. Always cool the sauce completely, before storing. Use clean and dry container or bottle to store it.
12. Shelf life of this schezwan sauce recipe 3 to 4 weeks, when stored in refrigerator.