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 will not need to buy more sauce from the market; I am going to show you how you can easily make it at home.
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