schezwan sauce recipe | schezwan chutney recipe

schezwan chutney recipe how to make

schezwan sauce recipe with step by step pictures | how to make schezwan sauce at home | schezwan chutney recipe

Schezwan sauce or schezwan chutney is a popular and an adored condiment of the Indo-Chinese cuisine. It’s identified by its bright red color and a tantalizing aroma that is a combination of pungent fragrance of chilies and the umami whiff of soy sauce. Recently, the foodie folks in India have been attempting to recreate the restaurant style schezwan sauce recipe (सेज़वान सॉस रेसिपी) at home. This is my recipe that’s based on some of the best schezwan sauces I have tasted over the years.

Restaurants here serve schezwan sauce on the side with quintessential Indo-Chinese appetizers as a dip. That’s how at least I came across this wonder. I remember going to a fancy restaurant with my family on weekends when I was just 4.My Dad ordered Chicken Lollipop for me every time because I loved it so much. He introduced me to the sauce, enlightened me about its name and ingredients and how he loved it so much. He taught me how to hold the chicken, dip it into the sauce and take a big bite. So basically, I get my love for schezwan sauce from Dad.

why is schezwan sauce recipe such a hit?

Schezwan sauce is a great ingredient to have at hand at all times. When you want to make some easy recipe for dinner, just chop some vegetables and stir fry them with a big dollop of schezwan sauce and toss in some cooked rice. Voila! You have schezwan fried rice in under 20 minutes on the table! Or you could make schezwan noodles. Besides, appetizers like schezwan chicken get ready in a jiffy.

You can use this schewan sauce as a dip for chicken lollipops or as a spread in you sandwiches.

ingredients for schezwan sauce and the substitutes

Sinchuan peppers are an integral part of this recipe. However, not everyone can procure them mainly because of lack of availability in the region. So you can replace sinchuan peppers with an equal amount of black peppercorns.

I have used 3 varieties of dried red chilies- Rasgulla, chapata, and byadgi. All of them mildly hot and have an incredible taste and flavor. I strongly recommend you try finding them in the market. Big, popular grocery shops often have a decent selection of Indian spices. If at all you do not get these chilies, you could go for whatever mildly hot chilies that you might have. Do not use very hot chilies such as guntur. They would render your schezwan sauce inedible. You could use fresh red chilies instead of dried once if you wish to.

Shallots have a milder flavor. If you cannot find them, use onions. Rinse them well with cold water after chopping. Drain them and use in this recipe.

how to make schezwan sauce recipe at home

5.0 from 6 reviews
schezwan sauce recipe | schezwan chutney recipe
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Condiment
Cuisine: Indo-Chinese
Serves: 1&1/2 cup
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.

schezwan chutney recipe with step by step pictures below


Step 1

To begin with, gather the ingredients for the schezwan sauce recipe. Finely chop 4 shallots, crush 2 tbsp garlic, 1 tbsp ginger, ¾ tsp sinchuan or black peppers.

schezwan sauce ingredients


Step 2

Combine 1 tbsp soy sauce, 1 tbsp vinegar and 3 tbsp ketchup in a bowl.

soy sauce, vinegar and tomato ketchup to make schezwan sauce


Step 3

Take chilies and 2 cups water in a pot. I have used 10 byadgi mirchi, 5 rasgulla mirchi, and 5 chapata mirchi. Do not use guntur chilies as they are very hot and will render the schezwan sauce inedible.

3 varieties of chilies in water


Step 4

Bring it to a boil. Let the chilies simmer for 25-30 minutes till they soften and there is only 1/2 cup of water left in the pot.

boiling chilies in water


Step 5

Allow the chilies to cool. Strain them. 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.

boiled chilies in grinder jar


Step 6

Grind the chilies to a slightly coarse paste using some stock.

ground chili paste using stock used to boil chilies


Step 7

Heat ½ cup oil and add shallots to it. Keep the heat on low. Sauté the shallots till they turn pink.

making schezwan chutney recipe


Step 8

Next, add in the garlic and sauté it for a few seconds till it gives out a nice aroma.

Sauteing garlic


Step 9

Add in the ginger and sauté it too till it is aromatic as well.

sauteing ginger


Step 10

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.

making schezwan sauce recipe


Step 11

Add in the soy sauce, vinegar and ketchup. Mix well.

making schezwan chutney recipe


 Step 12

Finally, add in the salt to taste, ½ tbsp ajinomoto, 2 tsp sugar and ¾ tsp Sichuan pepper. Mix well. Switch off the heat after a minute.

making schezwan sauce recipe


Step 13

Schezwan sauce or schezwan chutney 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.

how to make schezwan sauce at home

You Might Also Like

10 Comments

  • Reply
    Swapna Jahgirdar
    April 15, 2017 at 8:30 am

    where do you get that 3 varieties of red chili peppers, i see only kashmiri and normal ones in the market

    • Reply
      Monica
      April 17, 2017 at 4:02 pm

      You can get it at big grocery stores, the popular ones in your neighborhood. They usually carry a huge variety of dried red chilies. Or try the shop that specializes in spices.

  • Reply
    Vidya Srikanth
    June 20, 2017 at 4:00 pm

    i got married recently n my hubby is a total foodie.. he luvs chinese food ..schezwan sauce looks hot ..can sichuan peppers be omitted?

    • Reply
      Monica
      June 22, 2017 at 2:24 pm

      Congratulations on your wedding. 🙂
      I sincerely hope Flavouroma would help you learn newer recipes with ease. Do let me know how the schezwan sauce turned out for you.

  • Reply
    Akshara Pandit
    July 29, 2017 at 2:44 pm

    b’ful vibrant colour.. nyc rcp

  • Reply
    Babita
    August 13, 2017 at 11:48 am

    perfect schezwan sauce recipe.. it seems like it will have all the elements of taste.. not just hot or sour..nicely done..

    • Reply
      Monica
      August 13, 2017 at 12:44 pm

      Thanks, Babita. Yes, it was sweet notes too and notss of umaminess.

  • Reply
    ridhi bagga
    September 5, 2017 at 8:54 am

    this is the exact thing i was searching for, thanks

  • Reply
    shanu rathi
    October 3, 2017 at 11:57 am

    i dont know if this is authentic or not but its damn tasty for sure!

    • Reply
      Monica
      October 4, 2017 at 5:22 am

      I have made a few tweaks to adapt according to the availability of ingredients. The result is awesome, nevertheless. Thanks. 🙂

    Leave a Reply

    Rate this recipe: