schezwan sauce recipe

Schezwan Sauce Recipe | Schezwan Chutney Recipe

Schezwan Chutney Recipe

Hot and pungent sauce with a hint of tanginess and sign of sweetness; bursting with many flavors, many well-balanced flavors is Schezwan Sauce. This is an Indo-Chinese sauce prepared using red chilies, garlic, ginger, along with a little sugar, vinegar, black pepper powder, etc. The Schezwan Sauce recipe is all about balancing the flavors. This recipe of Szechuan sauce works great for me. However, you can adjust the flavors by adding less or more of the given ingredients. This is the best part of this recipe. It is totally customizable. The schezwan sauce can be served with momos, spring rolls, etc. Further, it can also be served with Indian snacks such as pakora, tikki, etc. Schezwan chutney can be used to make schezwan rice, schezwan noodles, etc. The schezwan sauce stays good for 3-4 weeks in the refrigerator. Very close to schezwan sauce is the schezwan chutney. It is less hot, less smooth and equally tasty. I shall soon share schezwan chutney recipe.

Schezwan Sauce Ingredients

Dry Whole Red Chilies: A variety of dry red chillies is available in the market. Kashmiri red chilies work great for this recipe. These are more red, less hot and very flavorful. However, you can use any chilies which you have. Even I did not have the Kashmiri red chillies, so I used the regular ones. You can even combine the regular ones with Kashmiri red chilies.

Sichuan Peppers: These are added for the authentic taste. However, if Sichuan peppers are not available, skip these. I have used black pepper powder in this recipe instead of Sichuan peppers.

Garlic and ginger: Different recipes use a different quantity of ginger and garlic. However, this recipe worked for me. Along with ginger and garlic, celery is used. I have used coriander stems instead of celery.

Seasoning and flavoring: I have used salt, sugar, black pepper powder, vinegar, soy chutney to season the schezwan sauce.

Oil: Enough oil is added to make schezwan chutney. Oil gives a longer shelf life to this sauce.

How to use Schezwan Chutney?

Schezwan Sauce can be used as a condiment or as a dip. It can be used to make a number of dishes such as schezwan rice, schezwan veg noodles (Maggi included), schezwan dosa, etc. I shall soon post recipes using schezwan sauce on the blog.

How to store Schezwan Sauce?

Keep it in an airtight container in the refrigerator. It will stay good for up to 4 weeks. You can freeze it and keep it good for up to 8-9 months.

How to make Schezwan Sauce

Balance of flavors is the key to a good schezwan sauce. For a perfect one keep the following in mind:

1. For best results use a combination of Kashmir Red Chillies (gives more color and less heat) and byadagi red chillies (give more heat). For example in this recipe where 20 chilies have been used, you can use 15 Kashmiri red chillies and 5 byadagi red chilies.

2. Remove the seeds of the chilies before soaking. It will reduce the heat of the sauce and will give a better (smooth) texture to the sauce. Although this is very much optional.

3. Soak in hot water for enough time. Do not rush with this step.

4. While making the sauce use the water in which the chilies were soaked.

5. Make sure to cut the garlic, ginger, and onion finely.

6. Balance the flavors as per your liking. There are a number of flavoring agents in this recipe. In such a case it is important to strike a balance. For me it is perfect. But you might like it a bit more sweet or tangy. After making the sauce as per this recipe, taste it and adjust it as per your liking.

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Schezwan Sauce Recipe

1.This recipe makes approximately ¾ cup schezwan sauce.

schezwan sauce recipe

2.Get all the ingredients ready.

schezwan sauce recipe

3.Make sure to soak 20 dry red chilies in hot water for 30 minutes.

schezwan sauce recipe

4.Transfer the soaked chilies into a grinding jar.

schezwan sauce recipe

5.Add in 1-2 tbsp of water.

schezwan sauce recipe

6.Make a smooth paste.

schezwan sauce recipe

7.In a wok or pan heat 3 tbsp of oil.

schezwan sauce recipe

8.Add 1 and ½ tbsp finely chopped garlic.

schezwan sauce recipe

9.And 1 tbsp finely chopped ginger.

schezwan sauce recipe

10.Cook for 30-40 seconds on high flame.

schezwan sauce recipe

11.Next add in 1 small finely chopped onion.

schezwan sauce recipe

12.Cook for a minute, till the onions become translucent.

schezwan sauce recipe

13.Next add in the paste of red chilies.

schezwan sauce recipe

14.Cook for a couple of minutes, till the oil oozes.

schezwan sauce recipe

15.Add in ½ a cup of water.

schezwan sauce recipe

16.Cook for 2 minutes.

schezwan sauce recipe

17.Add in 1 tbsp of celery.

schezwan sauce recipe

18.Next goes in ½ tsp of soy sauce.

schezwan sauce recipe

19.Also add in ¼ tsp of black pepper powder.

schezwan sauce recipe

20.Next goes in 2 tsp sugar.

schezwan sauce recipe

21.Add in salt to taste.

schezwan sauce recipe

22.Add 1 tbsp of vinegar.

schezwan sauce recipe

23.Cook on low flame for 5-7 minutes.

schezwan sauce recipe

24.Check and adjust the seasoning and consistency.

schezwan sauce recipe

25.Store in air tight bottle.

schezwan sauce recipe

26.Bon appetite!

schezwan sauce recipe

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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