Homemade Schezwan Sauce or Chutney

Home made schezwan sauce is easy to make and can last 15 days. It goes great with and in many dishes
Schezwan Sauce, ready to serve

Schezwan sauce / chutney is most important ingredient in Indo-Chinese cuisine. It is made with mainly dry chilies and other spices. It goes exceptionally well with all Indo-Chinese recipes and is very easy one to make at home. It can be stored in air tight container in refrigerator and can be consumed at least for 15 days. Do try it amid quarantine/lock down period and enjoy with noodles, fried rice and even as dip.

Ingredients


  • Whole Kashmiri Chilies – 2 ( or Kashmiri Chili Powder – 2 tspn )
  • Any red dry whole Chilies –  10-12
  • Sesame Oil – 3 tbsp
  • Finely Chopped Garlic –  1 tbsp
  • Finely Chopped Ginger – 1 tbsp
  • Sugar – 2 tbsp
  • Tomato Ketchup – 2 tbsp
  • Plain Vinegar – 1 tbsp
  • Soya Sauce – 1 tbsp
  • Finely Chopped Onion –  1 Medium Size
  • Water – 2-3 tbsp

Method


  • Pour hot water in a bowl and whole chilies, kashmiri chilies. Let it soak for 10-15 mins
  • In a pan, add sesame oil on a low flame and let it heat for around 30-40 sec
  • Later, add finely chopped ginger and garlic. Saute it until raw smell goes away
  • Now, add finely chopped onion and saute again for mix it well
  • Meanwhile, puree both soaked chilies in a mixer grinder and don’t add water while making puree
Puree from mixer Grinder
Puree from mixer Grinder
  • Add puree to ginger, garlic and onion mixture along with all remaining ingredients as below
    • Water
    • Sugar
    • Tomato Ketchup
    • Plain Vinegar
    • Soya Sauce
    • Kashmiri chili powder ( in case, whole chilies are not used at beginning)
All ingredients are added
All ingredients are added
  • Let them cook together till paste gets thicken and oil starts separating from side of the pan. It will take around 5-6 min
  • Let the paste cool down and store air-tight container in refrigerator. It can be consumed till 15 days

Where it may go wrong


  • Follow proportions provided strictly because all ingredients are very strong in taste and may dominate in sauce
  • Kashmiri chilies or chili powder is used to give nice fiery red color to sauce. It can be skipped but sauce will have bit lame red color
  • Adjust tomato ketchup and sugar with type of chilies you may be using. I have used Guntur chilies which are very hot
Home made schezwan sauce is easy to make and can last 15 days. It goes great with and in many dishes

Homemade Schezwan Sauce or Chutney

Homemade schezwan sauce is spicy, versatile and a part of Indo-Chinese cuisine
Prep Time 10 mins
Cook Time 20 mins
Course Dip, Sauces,, Side Dish
Cuisine Indo-Chinese

Equipment

  • Mixer Grinder
  • Bowl
  • Pan

Ingredients
  

  • 2 Whole Kashmiri Chilies or powder - 2 tbsp
  • 10-12 Any red dry whole Chilies
  • 3 tbsp Sesame Oil
  • 1 tbsp Finely Chopped Garlic
  • 1 tbsp Finely Chopped Ginger
  • 2 tbsp Sugar
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Plain Vinegar
  • 1 tbsp Soya Sauce
  • 1 Finely Chopped Onion
  • 2-3 tbsp Water

Instructions
 

  • Pour hot water in a bowl and whole chilies, kashmiri chilies. Let it soak for 10-15 mins
  • In a pan, add sesame oil on a low flame and let it heat for around 30-40 sec
  • Later, add finely chopped ginger and garlic. Saute it until raw smell goes away
  • Now, add finely chopped onion and saute again for mix it well
  • Meanwhile, puree both soaked chilies in a mixer grinder and don't add water while making puree
  • Add puree to ginger, garlic and onion mixture along with all remaining ingredients - Water, Sugar, Tomato Ketchup, Plain Vinegar, Soya Sauce, Kashmiri chili powder ( in case, whole chilies are not used at beginning)
  • Let them cook together till paste gets thicken and oil starts separating from side of the pan. It will take around 5-6 min
  • Let the paste cool down and store air-tight container in refrigerator. It can be consumed till 15 days

Notes

  • Follow proportions provided strictly because all ingredients are very strong in taste and may dominate in sauce
  • Kashmiri chilies or chili powder is used to give nice fiery red color to sauce. It can be skipped but sauce will have bit lame red color
  • Adjust tomato ketchup and sugar with type of chilies you may be using. I have used Guntur chilies which are very hot
Keyword homemade, Spicy
Click to rate this post!
[Total: 6 Average: 5]

Leave a Reply