schezwan sauce recipe with step by step photos – a fusion indo chinese recipe of a spicy and hot chili sauce. this is one of the popular sauce recipe from the indo chinese cuisine.
schezwan sauce is a versatile red chilli garlic sauce and can also be had as a dip. in india, it is also called as schezwan chutney. the chilies added in this schezwan sauce are dry red chilies, besides lots of garlic and bit of shallots.
how to serve schezwan sauce
schezwan sauce can be served as condiment with snacks like potato wedges or veg cutlet, french fries, spring roll and veg momos. even with the indian pakoras, the sauce goes amazingly well. apart from being served as a condiment, schezwan sauce is also added to indo chinese recipes like schezwan fried rice and schezwan noodles.
whenever i plan to make schezwan fried rice or any other schezwan based dish, a day before i make the sauce. if you add more oil than what is mentioned in the recipe and keep a bit of oil floating on the top, the sauce has a longer shelf life. after adding the sauce to all the recipes, i make, the remaining sauce is served as a condiment to go with snacks. the schezwan sauce stays good in the refrigerator for about 2 to 3 weeks.
i have used a mix of the mildly hot indian variety of kashmiri red chilies and byadagi chilies. they give a good color, flavor and taste good too. depending on your taste buds and spice tolerance, you can choose chilies with low heat or medium heat.
usually, i add celery to the schezwan sauce. but this time, my celery plants could not survive the heat in the summers. but if you have celery, then do add them to the sauce.
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schezwan sauce recipe
INGREDIENTS FOR schezwan sauce recipe
- 20 dry red chilies (sookhi lal mirch) - less hot or medium hot. i added a mix of 15 kashmiri and 4-5 byadagi dry red chilies
- 4 to 5 shallots Or 1 small onion - finely chopped
- 15 garlic cloves (lahsun) - finely chopped
- 1 inch ginger (adrak) - finely chopped
- 2 to 2.5 tablespoon water for grinding the red chilies
- ½ cup water to be added later
- 1 tablespoon rice vinegar or white vinegar or apple cider vinegar
- 3 to 4 sichuan peppers, optional (skip if you don' have)
- ½ tablespoon finely chopped celery, optional (skip if you don't have)
- 1 to 2 teaspoon organic unrefined cane sugar or brown sugar - please add as required. for a more sweeter taste, you can even add up to 3 teaspoon sugar.
- ¼ to ½ teaspoon black pepper powder (kali mirch powder) or as required
- ½ teaspoon light soy sauce or as required
- 3 to 4 tablespoon sesame oil or any vegetable oil
- salt as required
HOW TO MAKE schezwan sauce recipe
preparation for schezwan sauce
- rinse and then soak the chilies in hot water for 30 minutes.
- you can also de-seed the chilies before you soak them.
- drain. remove the stems and then break the chilies. add them to a chutney grinder or blender. add water and make a smooth paste of the red chilies.
- crush the sichuan peppers coarsely in a mortar-pestle.
making schezwan sauce
- heat sesame oil or any other vegetable oil in a pan.
- add the garlic and ginger first and saute till their raw aroma goes away. don't brown them.
- add the chopped shallots and then saute them till translucent.
- add the ground red chili paste and stir.
- then add the crushed sichuan pepper. saute for 1 to 2 minutes more till you see oil from the sides of the sauce.
- add 1/2 cup of water and give a stir again. simmer for 2 mins.
- add salt, sugar, pepper, soy sauce and vinegar. also add celery now, if using.
- stir and continue to cook for 5 to 6 minutes more.
- check the taste of schezuan sauce and add more salt, sugar or pepper as required.
- once the schezuan sauce cools down collect it in a small jar or bowl. cover tightly with a lid and refrigerate.
- serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.
- the schezwan sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.
how to make schezwan sauce
1. rinse and then soak the chilies in hot water for 30 minutes. you can also de-seed the chilies before you soak them.
2. drain and then remove the stalks. break the chilies. add them to a chutney grinder or blender.
3. add water and make a smooth paste of the red chilies.
4. crush the sichuan peppers coarsely in a mortar-pestle. keep aside. if you do not have sichuan peppers, then skip them.
making schezwan sauce
5. heat sesame oil or any other vegetable oil in a pan.
6. add the garlic and ginger first and saute till their raw aroma goes away. don’t brown them.
7. add the chopped shallots and then saute them till translucent.
8. add the ground red chilli paste
9. stir well.
10. then add the crushed sichuan pepper. if you don’t have sichuan peppers, then just skip this step.
11. saute for 1 to 2 minutes more till you see oil leaving the sides of the sauce. pour water and give a stir again.
12. simmer for 2 mins.
13. add sugar, salt, pepper, soy sauce and vinegar. stir and continue to cook schezuan sauce for 5 to 6 minutes more.
14. once the schezwan sauce cools down collect it in a small jar or bowl. cover tightly with a lid and refrigerate.
15. serve schezwan sauce as a condiment with snacks or you can also add in recipes which requires schezwan sauce.