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Schezwan Sauce

a sauce that is the soul of Indo-Chinese cuisine
Course Sauce
Cuisine Indo-Chinese
Keyword Schezwan chutney, Schezwan sauce
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For red chilly paste

  • 50 grams dry Kashmiri red chillies (sookhi laal mirch)
  • 50 grams garlic, peeled (lehsun)

Other Ingredients

  • 3 tbsp oil (tel)
  • 1 tsp finely chopped garlic (lehsun)
  • 1 tbsp finely chopped ginger (adrak)
  • a small onion, finely chopped (pyaaz)
  • 2 tsp sugar (cheeni)
  • 2 tbsp vinegar (sirka)
  • Salt as per taste (namak)

Instructions

  • Heat 1 cup water in a pan.
  • When the water starts boiling, add red chillies and garlic.
  • Let the chillies and  garlic cook for few minutes.
  • When the chillies turn soft, turn off the heat.
  • Allow this to cool completely.
  • Blend it to a fine paste.
  • Keep chilly garlic paste aside.
  • Heat oil in a pan.
  • Add finely chopped garlic, ginger and onion.
  • Saute all the ingredients, keeping the gas on high flame.
  • When they start (garlic, ginger and onion) changing colour, add the chilly garlic paste.
  • Saute and cook for few minutes.
  • Add half a cup of water to adjust the consistency.
  • Let this cook for 8 to 10 minutes.
  • Add salt, sugar and vinegar.
  • Mix and cook for another 5 minutes. 
  • You can serve the sauce hot or can refrigerate and serve chilled.
  • Transfer the schezwan sauce to an airtight container and store refrigerated upto 15 days.

Notes

Note:I have used Kashmiri chillies. But a mix of Kashmiri and Bedgi chillies can also be used.