Schezwan Sauce Recipe | Schezwan Chutney
Schezwan Sauce Recipe is one of the Indo-Chinese recipe made with red chillies, ginger and garlic pieces. Learn how to make Schezwan Sauce Recipe with step by step image instructions along with tips and a video.
In most Indo-Chinese recipe we make use of this sauce to give spicy yet delicious flavour. We can use this sauce as a substitute for chilli sauce while making noodles, fried rice and Manchurian recipes.
When this recipe is made with low spice red chillies or by removing all seeds this can be served to dip along with French fries, cutlets and other Indian Snacks and pakoras.
If you make Schezwan Chutney following our instructions then we can store this recipe for more than 3 months in a refrigerator.
Tips to make a perfect Schezwan sauce recipe:
- To lower the spiciness and have reddish look to this recipe make use of Kashmiri chillies.
- Usually, red chillies take hours to soak, if you do not have time to soak them in hot water for an hour.
- Based on the variant of red chillies deseed a small portion or else the recipe turns spicier.
- Usually, Schwan sauce tastes spicy, to lower its spiciness we add sugar and tomato sauce.
- To enhance the flavour and extend its shelf life we make use of vinegar. If it’s not available add lemon extract.
- If using lemon extract, use it at the end of the recipe or else it may turn bitter.
- To increase the shelf life of this recipe, we can add a little more oil so that it forms a thin layer over the sauce.
You may also like to check other recipes:
Green Chutney and
Schezwan Sauce Recipe | Schezwan Chutney
Schezwan Sauce Recipe is one of the Indo-Chinese recipe made with red chillies, ginger and garlic pieces.
Ingredients
- Red chillies – 100 gms. reddish and low spice variant
- Water – 1 bowl
- Oil – 4 tbsp.
- Ginger pieces – ½ cup
- Garlic pieces – ½ cup
- Salt – 1 tbsp.
- Sugar – 1 tbsp.
- Soya sauce – 1 tbsp.
- Tomato sauce – 1 tbsp.
- Vinegar – 3 tbsp.
Instructions
- Based on the variant of red chillies you choose and the spiciness you would like to make this recipe, divide it into two parts.
- One part is to use directly and the other part is to slit them and remove seeds of it to remove its spiciness.
- If you have time to soak then soak red chillies for an hour or two or else soak for 30 minutes (minimum time to save cooking time).
- Put these soaked chillies along with water in a pan and cook for 20 minutes till they turn soft.
- Off the flame and keep aside to cool.
- Once cooled, transfer red chillies along with its stock into a mixer grinder and blend to a soft paste.
- In a pan add little oil and add finely sliced garlic and ginger pieces. Saute for a while on low flame.
- Add red chilli paste and cook for 5 minutes on low flame by stirring occasionally so that bottom does not burn.
- Once the oil separates from Schezwan chutney, add little sugar, salt, vinegar, tomato sauce and soya sauce.
- Mix and cook for a minute. Off the flame and let it cool.
- Store Schezwan Sauce in an airtight container and store in a refrigerator.
Recipe Video
How to make Schezwan Sauce recipe:
1. Take a quarter to half portion of red chillies apart and slit to deseed them.
2. Add 1 bowl of water in a kadai and soak red chillies for 30 minutes.
3. Close the lid and cook for 20 minutes till the water evaporates and becomes soft.
4. Off the flame and let them cool. Once cooled, transfer to a mixer grinder along with remaining water and grind to a soft paste.
5. Heat oil in a pan and add finely sliced ginger and garlic pieces and sauté for a while.
6. Add chilli paste along with leftover water or grinder cleaned water and cook for 5 minutes till water is evaporated and oil oozes out.
7. To extend shelf life and to lower spiciness add salt and sugar and mix well.
8. Add soya sauce, tomato sauce and vinegar and cook for a minute and off the flame.
9. Once cooled, store the Schezwan Sauce recipe either in a glass bowl or in an airtight container.
