Schezwan sauce recipe | Schezwan chutney | How to make schezwan sauce

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Soak the dried red chilies in 1 cup hot water for 30 minutes. Deseed them first if you want less heat.
2. Finely chop the onion, ginger and garlic while the chilies soak.
3. Blend the soaked chilies into a fine paste, adding 1 to 2 tablespoons water if needed. Set aside.
4. Heat the oil in a pan and sauté the garlic, ginger and Sichuan pepper for 2 minutes. Add the celery now if using.
5. Add the onion and fry until transparent, without browning the garlic and ginger, which turn bitter.
6. Stir in the chili paste, sugar, salt and pepper powder and sauté for 2 minutes. Pour in ½ cup water and mix well.
7. Cover and cook on medium heat until thick, then uncover and keep cooking, stirring often, until oil separates out.
8. When the mixture starts to pull away from the sides of the pan, add the soy sauce and vinegar. The sauce should taste hot, slightly sour and sweet.
9. If using tomato sauce, add it now, mix well and cook for 1 to 2 minutes. Adjust with more salt or vinegar to taste.
10. Cool the sauce completely, then store in a glass jar in the refrigerator.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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