schezwan sauce recipe | schezwan chutney recipe
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Recipe type: Condiment
Cuisine: Indo-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 1&1/2 cup
 
Schezwan sauce or schezwan chutney is an amazing condiment that has an important place in the Indo-Chinese cuisine. Made from dried red chilies, flavored with the heartiness of soy sauce, generous amounts of garlic and ginger, this sauce is great for cooking the main recipes or as a dip with the appetizers.
Ingredients
  • Rasgulla mirchi – 5
  • Chapata mirchi – 5
  • Byadgi - 10
  • Water – 2 cups
  • Oil – ½ cup
  • Shallots – 4, finely chopped
  • Garlic – 2 tbsp, finely crushed in mortar-pestle
  • Ginger – 1 tbsp, finely crushed in mortar-pestle
  • Sinchuan/Black pepper – ¾ tsp, crushed
  • Ajinomoto –1/2 tbsp
  • Sugar – 2 tsp
  • Salt – to taste
  • Soy sauce – 1 tbsp
  • Vinegar – 1 tbsp
  • Ketchup – 3 tbsp
Instructions
  1. To make schezwan chutney, first of all, take chilies and water in a pot. Do not use guntur chilies as they are very hot and will render the schezwan chutney inedible.
  2. Bring it to a boil. Let the chilies simmer for 25-30 minutes till they soften and there is only ½ cup of water left in the pot.
  3. Allow the chilies to cool. Strain them.
  4. Pull out the stalk of the chilies to remove the seeds. Transfer them to a grinder jar. Reserve the stock/water they were boiled in.
  5. Grind the chilies to a slightly coarse paste using some stock.
  6. Heat oil and add shallots to it. Keep the heat on low. Sauté the shallots till they turn pink.
  7. Add in the garlic and sauté it for a few seconds till it gives out a nice aroma.
  8. Next, add in the ginger and sauté it too till it is aromatic as well.
  9. Add in the ground red chili paste. Rinse the jar with the stock and add that to the skillet as well. Cook till the raw smell of chilies is gone. It should take 8-10 minutes on low heat. The oil begins to separate again.
  10. Add in the soy sauce, vinegar and ketchup. Mix well.
  11. Finally, add in the salt, ajinomoto, sugar and Sichuan pepper. Mix well. Switch off the heat after a minute.
  12. Schewan sauce or schezwan chutney recipe is ready. Allow it to cool. Transfer it to a clean jar and make sure there is a layer of oil on the top. Store in the refrigerator. It stays good for 3-4 weeks.
Recipe by Flavouroma.com at https://flavouroma.com/schezwan-sauce-recipe/