See Recipe In हिन्दी (Hindi)
Schezwan Sauce or Schezwan Chutney Recipe with step by step photo – Schezwan or Sichuan cuisine is popular for its extreme spicy food, so obviously schezwan chutney/sauce is a highly spicy condiment with an oriental flavour. It is made with lots of dry red chillies, garlic and ginger. This sauce will be an excellent set with fries, noodles, and especially, schezwan rice.
you may also like: tarmarind chutney, dhaniya pudina chutney,aam ki chutney,lahsun ki chutney,nariyal ki chutney,onion tomato sauce,tomato chutney,dhaniya chutney,etc.
You will not need to buy more sauce from the market; I am going to show you how you can easily make it at home.It is not just about this particular sauce, but you can actually reduce your monthly grocery expense by making a variety of sauces and jams at home. They are not as elaborate to make as they seem.
Sichuan is one of the UNESCO gastronomic cities, located in southwestern China. Due to its distinct cuisine, renowned for its fiery taste and flavour, the city has an individual recognition of its own, than just being Chinese food.
You can make chowmein or fried rice with Schezwan Sauce for breakfast. I have many similar recipe such as white sauce pasta, chinese noodles salad, veg macaroni
It is made with the same ingredients as that of hot sauce, but the authentic schezwan sauce is distinct because Sichuan pepper is used into it, along with other oriental spices. I am using a combination of both dry Kashmiri red chilli and dry Indian red chilli to make this chutney, you can choose your chillies according to how much hotness you can tolerate.
You can also make it with unripe fresh red chilli. Chilies both red and green are good for your health. Red chillies are a rich source of Vitamins C, Provitamin A, iron and antioxidants. It also helps burn calories and increase metabolism rate. However, the desiccated form has a longer shelf life.
You need not refrigerate this condiment for all time; instead, keep the jar under the sun, like in pickle. You can also use fresh, unripe red chillies instead of dry ones. The taste will only mature and enhance. You can store this condiment for up to 4weeks.
I have used the dark sauce to make it more intense. You can also use a light soya sauce as per your taste bud. An addition of onions will make a sweet balance to its fiery sharpness.
For those who love spicy food, they can get addicted to the intense tangy effect of the schezwan sauce, as it tastes extremely well with French fries, dim sums (momo) and other finger foods. Nevertheless, I would suggest not to eat this in large quantities; after all, too much dry red chilli can cause peptic ulcers.
- 12 pieces Dry Kashmiri red chilly
- 20 pieces Dry medium hot red chilly
- 2 tbsp garlic chopped
- 1 ½ tbsp. ginger Chopped
- 1 tbsp Sugar
- 1 tbsp Vinegar
- Salt to taste
- ½ tsp Black pepper
- ½ tbsp Soya sauce dark
- 1/3 cup Oil
- Remove the stems of red chilly and soak it for half an hour in water.
- Now boil soaked red chilly in the same water for 5-10 minutes.
- Once boiled discard the water and grind it into smooth paste by using little water.
- Heat oil in a pan, once the oil becomes little hot add garlic, ginger and sauté it for few seconds until raw smell goes off.
- Add chilli paste, sugar, vinegar, salt, soya sauce, black pepper mix it well and cook on medium flame until the paste gets slightly thick and oozes oil.
- Switch off the flame and let the schezwan sauce cool down completely.
- Once cools down put it an airtight container and can store it in a fridge for 3-4 weeks.
- Schezwan sauce/chutney is ready. You can use it for making chinese salad, chilli garlic noodles, schezwan noodles, schezwaan fried rice and much more. You can even serve it with momos
I have used dark sauce but you can use light soya sauce also, just increase the quantity of soya sauce if adding light one.
You can use chopped onion also.
I have made schezwan chutney spicy but if you want less spicy then you can use only Kashmiri red chilly, just increase the quantity accordingly or if you are using both the chillies just remove the seeds to make it less spicy.
Schezwan chutney stays good for 3-4 weeks but to increase the shelf life use more oil it should be floating on top of the chutney
Schezwan Sauce Recipe in Hindi
How to make Schezwan Sauce:
- Remove the stems of red chilly and soak it for half an hour in water.
- Now boil soaked red chilly in the same water for 5-10 minutes.
- Once boiled discard the water and grind it into smooth paste by using little water.
- Heat oil in a pan, once the oil becomes little hot add garlic, ginger and sauté it for few seconds until raw smell goes off.
- Add chilli paste, sugar, vinegar, salt, soya sauce, black pepper mix it well and cook on medium flame until the paste gets slightly thick and oozes oil.
- Switch off the flame and let the schezwan sauce cool down completely.
- Once cools down put it an airtight container and can store it in a fridge for 3-4 weeks.
- Schezwan sauce/chutney is ready. You can use it for making chinese salad, chilli garlic noodles, schezwan noodles, schezwaan fried rice and much more. You can even serve it with momos
Note:
- I have used dark sauce but you can use light soya sauce also, just increase the quantity of soya sauce if adding light one.
- You can use chopped onion also.
- I have made schezwan chutney spicy but if you want less spicy then you can use only Kashmiri red chilly, just increase the quantity accordingly or if you are using both the chillies just remove the seeds to make it less spicy.
- Schezwan chutney stays good for 3-4 weeks but to increase the shelf life use more oil it should be floating on top of the chutney.
See Recipe In हिन्दी (Hindi)
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