Schezwan Sauce Recipe (Spicy Schezwan Chutney)

overhead shot of schezwan sauce in a white bowl placed on a white plate on a cream napkin

4.70 from 56 votes

Schezwan Sauce Recipe (Spicy Schezwan Chutney)

Schezwan Sauce also referred to as Schezwan Chutney is a spicy and pungent sauce made with dry red chillies, garlic, shallots and spices. It is a fusion Indo Chinese recipe of a hot chili sauce to perk up your meals.

Prep Time35

Cook Time15

Total Time50

Course: Side Dish

Cuisine: Indo Chinese

Diet: Gluten Free, Vegan, Vegetarian

Difficulty Level: Moderate

Servings: small jar

Calories: 622kcal

Author: Dassana Amit

Ingredients

For Soaking Chillies and Making Paste

20 dry red chilies - less hot or medium hot. I added a mix of 15 kashmiri and 5 byadagi dry red chilies
hot water - as needed to cover the chillies
2 to 2.5 tablespoons water or as needed, for blending the red chilies

Other Ingredients

4 tablespoons toasted sesame oil or any vegetable oil
1 tablespoon finely chopped garlic or 15 small to medium-sized garlic cloves
1 teaspoon finely chopped ginger or 1 inch ginger
¼ cup finely chopped shallots or 1 small onion - finely chopped
3 to 4 sichuan peppers - crushed, optional (skip if you don' have)
½ tablespoon finely chopped celery - optional (skip if you don't have)
½ cup water - to be added later
2 teaspoons raw sugar or 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 or as required
½ teaspoon light soy sauce or as required
1 tablespoon rice vinegar or white vinegar or apple cider vinegar
salt as required

US Customary - Metric

Instructions

Preparation

Rinse and then soak the chilies in hot water for 30 minutes.
You can also de-seed the chilies and remove their stems before you soak them.
Drain all the water. 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 toasted sesame oil or any other vegetable oil in a frying pan.
Lower the heat. Add the garlic and ginger first and sauté for some seconds till their raw aroma goes away. Don't brown them.
Add the chopped shallots and then saute them stirring often till translucent on low to medium-low heat.
Add the ground red chili paste and combine thoroughly.
Then add the crushed sichuan pepper and finely chopped celery (if using). Sauté for 1 to 2 minutes more till you see oil releasing from the sides of the sauce.
Add ½ cup of water and mix well. Simmer for 2 minutes stirring often on a low to medium-low heat.
Add salt, sugar, pepper, soy sauce and vinegar.
Stir and continue to cook further for 5 to 6 minutes more on low to medium-low heat.
Switch off the heat and set the pan aside. Check the taste and add more salt, sugar or pepper as required.
Once the sauce cools at room temperature, transfer 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 or schezwan dosa.
It stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.

Video

Notes

The approximate nutrition data is for the entire amount of schezwan sauce made from this recipe.

Nutrition