SCHEZWAN SAUCE / SCHEZWAN CHUTNEY (Desi-version)

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Schezwan or Sichuan cuisine is popular for its extreme spicy food. 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. I love it with Momos and trust me this would be the next thing you would want to try out with all your fav dishes. Yes, create fusion.. we all kinda get bored eating the same thing again and again and so why not try it out with other dishes. Ever tried Schezwan Mac & Cheeese? My gosh, you would love it. I will share the recipe soon :)

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 1 month in the fridge. 

I have used the dark sauce to make it more intense. You can also use a light soya sauce as per your taste bud. 


Ingredients

To make the red chilly paste:

  • 1/2 cup dried Kashmiri red chilly
  • 2 cups dried medium-hot red chilly
  • 1/2 cup garlic finely chopped
  • 3 tablespoon ginger finely chopped
  • 1 tablespoon Sugar
  • 2 1/2 tablespoon White Vinegar
  • 2 tablespoon tomato ketchup
  • Salt to taste
  • 1 teaspoon black pepper crushed
  • 1/2 tablespoon dark Soy sauce
  • 1/2 cup Sesame oil
  • 4 tablespoon shallot finely chopped


  • Instructions / Method:
  • Remove the stems of red chilly and soak it for about 2 hours or overnight in water.
  • Now boil soaked red chilly in the same water for 10 to 15 minutes on low flame.
  • 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 oil starts to separate.
  • Switch off the flame and let the Schezwan sauce cool down completely.
  • Once cools down put in 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 Bhel, salad, chilli garlic noodles, Schezwan noodles, Schezwaan fried rice, Schezwaan Paneer and much more. You can even serve it with momos :)

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