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Homemade Schezwan Sauce | Schezwan Sauce Recipe

Schezwan sauce recipe,  one of the most popular sauce from the sichuan province of China now customized to suit Indian tastebuds. Homemade Schezwan sauce is a delicious Indo-chinese sauce which is made with dry red chillies, ginger, garlic, soy sauce, sugar, vinegar and salt. Schezwan sauce makes this fried rice and noodles spicy and delicious. Learn how to make best Schezwan sauce with step by step pictures and video. 
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 68kcal

Equipment

  • Blender
  • Cooking pot

Ingredients

  • 30 no Dry Red Chillies
  • ¼ cup Garlic peeled and crushed
  • 4 tbsp Ginger peeled and grated
  • ¼ cup Tomato ketchup
  • 1 tbsp Soy Sauce
  • 2 tsp Salt
  • 1 tsp Black Pepper Powder if you have sichuan pepper use them
  • 3 tbsp Sugar
  • ¼ cup Oil
  • ¼ cup Vinegar

Instructions

  • Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off. Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins. By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding. Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
  • Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.
  • Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well. Simmer this sauce for 10 to 12 minutes on very low heat. Cook until oil separates on top.
  • Now the sauce is done. Cool this and store in a clean air tight container refrigerated.

Video

Notes

  • You can use a mixture of Kashmiri red chillies and regular red chillies for bright colour sauce. Removing seeds is important, else it will make the sauce so spicy.
  •  Use good amount of ginger and garlic which adds so much flavour. 
  • Use generous amount of oil which preserve the chutney for longer time. 
  • You can add a spoon of crushed Schezwan peppercorn for authentic tongue numbing taste. 
  • Use clean sterlized jar and spoons. Keep the sauce refrigerated. This sauce stays good for a week when handled properly and refrigerated.
  • If you have sichuan peppercorn use that.
Storage and serving 
Once sauce is made, allow it to cool completely. Store in a clean dry air tight jar in fridge upto a month. 
You can enjoy schezwan sauce as a dip, spread or as a sauce in dishes.  Some of the most popular recipes to try using Schezwan sauce are Schezwan potatoes, Schezwan masala dosa , Baked schezwan chicken, Schezwan noodles and fried chicken.

Nutrition

Serving: 1 cup | Calories: 68kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 375mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg
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