Chutney

Schezwan Sauce | How to make schezwan sauce recipe

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Schezwan Sauce
Schezwan Sauce

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Duration: 45 mins

Ingredients for Schezwan Sauce

Dry red chillies (Kashmiri mirch)15-16 nos.
Garlic (finely chopped)12-14 cloves
Ginger (finely chopped)1/2 tsp
Onion (finely chopped)1/4 cup or 3-4 shallots
Oil2.5 Tbsp
Red chilli powder1/2 tsp or as per taste
Powdered black pepper1/2 tsp
Saltas per taste
Sugar1/2 tsp
Vinegar1 Tbsp
Soya suace1/2 Tbsp

Method for Schezwan Sauce

  • In warm water, soak dry red chillies for half an hour.

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  • After 30 mins, remove ends of red chillies.

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  • Make a smooth paste of red chillies in a grinder. keep it aside.

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  • In a deep pan/vessel, heat oil.

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  • In the oil, add finely chopped ginger and garlic.

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  • Cook till the raw smell of garlic and ginger fades away.

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  • Add chopped onion in the pan.

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  • Fry onion for 2-3 mins, add red chilli paste in the pan.

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  • Cook till oil starts separating. Add 1 tablespoon water, let it simmer.

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  • Add sugar, salt, powdered black peppercorn and red chilli powder in the sauce. Cook for 2-3 mins.

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  • Lastly, add soya sauce and vinegar. Cook for 2-3 mins.

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  • Schezwan sauce is ready to serve! (Let sauce cool and store in an air-tight container.)

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