Schezwan sauce

Easy homemade Indo Chinese Schezwan sauce recipe . A spicy sauce made out of red chilies,lots of garlic and spices. Easy to prepare and stores well in the refrigerator.

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Schezwan sauce needs no special intro. I am always carried away by the vibrant color of this sauce. This is my first attempt in making the sauce and believe me it is very much close to the store bought one(at least the brand which i was using). No fancy ingredient goes into this sauce.

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 This sauce is very versatile. Just toss in some leftover rice or noodles along with some meat, vegetable and you are ready with your dinner in just about 15 minutes. You can also make a sauce and toss in fried chicken or tofu. One of our favorite dish we order frequently is triple Schezwan fried rice. Soon I am going to share the recipe here.
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Schezwan sauce

Spicy and Versatile Schezwan sauce Recipe.

Ingredients
  

  • 40 Kashmiri dried red chilies (Or any other less spicy chilli)
  • 10 red chili any spicy variant dried red chilies
  • 10-12 shallots or Small Smabar Onions Roughly chopped
  • ½ cup garlic Chopped Roughly
  • cup ginger minced
  • 1 stick celery
  • cup ketchup
  • cup Chilli Sauce (Red)
  • 1 tbsp Regular Vinegar
  • ¾ cup Sesame Oil or Vegetable Oil
  • ½ tsp ajinomoto (optional)
  • ½ tbsp black pepper
  • 1 tsp soya sauce
  • 1 - 2 tbspn sugar
  • to taste salt

Instructions

  • Soak red chilies in warm water for at least 1 hour.
  • In a pan heat 1/2 cup oil. Once heated add sambar onions. Fry for a couple of minutes till it is cooked through and light golden brown in color.
  • Add chopped garlic,ginger and celery. Fry till the raw smell goes.It should not be browned too much. Bring it to room temperature.
  • Put all the above fried ingredients in a food processor and pulse a couple of times to make a coarse mixture. ( Don't make a fine paste).
  • Heat rest of the oil in the same pane. Add above mixture. Cook on low flame.
  • Meanwhile drain all the water (reserve a little) from soaked red chilies. Add vinegar to the chilies and make a slightly coarse paste. (If the mixture is too dry add some reserved soaked water to the mixture)
  • Add ground chili paste to the pan.Add rest of the ingredients and fry until all the oil separates.
  • Cool down the paste and store in a sterilized air tight jar. Keep in the refrigerator

Notes

 
1. You can also very finely mince the sambar onions,garlic,celery and ginger. Add all the oils to the pan and saute finely minced sambar onions,celery,garlic and ginger. Fry till raw smell is gone. Then proceed with step 6.
2. This Sauce keeps well in the refrigerator for upto 1 month. Use dry spoon while taking out the sauce from the bottle.
3. If you want a Spicier version then substitute few kashmiri red chilies with the Spicier version.
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4 Comments

  1. Hi, love your blog , ive been wanting to make this recipe for a loooooong time and finally can, but i wanted to know if there is any substitute for the kshmiri red chillies ? I cant find any of those , or is there another name.they go.for ? Thanks…….

    1. subhasmita says:

      Kashmiri red chillis are less spicy varieties. You can substitute it with any other dry red chilli i.e. not very spicy.

  2. Hi, love your blog , ive been wanting to make this recipe for a loooooong time and finally can, but i wanted to know if there is any substitute for the kshmiri red chillies ? I cant find any of those , or is there another name.they go.for ? Thanks

    1. subhasmita says:

      Kashmiri red chilies are non spicy chilies available in India. It is very less spicy and gives a good base to the sauce. Any less spicy variety can be substituted in place of Kashmiri chilies.

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