Today, I’ll share a really easy and delicious recipe for Schezwan Sauce | How to make Schezwan Sauce. It’s a spicy, mildly sweet yet pungent chili garlic sauce which is very popular in the fusion Indo Chinese cuisine. It barely calls for any ingredients from our pantries and gets done in a jiffy. 

Schezwan Sauce | How to make Schezwan Sauce

Schezwan Sauce | How to make Schezwan Sauce is a red chili and garlic based spicy yet sweet sauce which can be used as a dip or for cooking various dishes. It has a spicy yet addictive flavor which it makes it so famous. It is also popularly known as Schezwan Chutney in India. Since it needs such few ingredients to put it together, making it at home is very easy and hassle-free.

Schezwan Sauce | How to make Schezwan Sauce

Schezwan Sauce | How to make Schezwan Sauce can be served as a dip/ condiment alongside many snacks or starters like Potato wedges, baked spring rolls, Beetroot patties/ cutlets, Vegan cauliflower wings, etc. It even goes perfectly well with famous Indian snacks like Pakoda (fritters), Parathas (Indian Flat breads) or Samosa.

You can even use this sauce as a spread for sandwiches, wraps, rolls, etc. It is very versatile. I usually have a batch of Schezwan Sauce | How to make Schezwan Sauce with me at all times as it becomes easy to put together meals including Schezwan Paneer or Schezwan Lo-Mein (Noodles).

Schezwan Sauce | How to make Schezwan Sauce is a vegan and gluten free sauce. Yes, I do not add any cornstarch to my recipe even though it is a gluten free flour. Many recipes for the same sauce call for corn starch but I’ve personally never felt the need to add any.

Now, coming to preserving this sauce. As I’ve just mentioned above that I always have a batch of this sauce ready at hand. It is so, because this sauce stays fresh in the refrigerator for a good 3-4 weeks at one go. The main trick behind that is a bit of extra oil while cooking this sauce.

Schezwan Sauce | How to make Schezwan Sauce

Let us make some Schezwan Sauce.

Soak the dry red chilies in some water for 30 minutes. Drain the water after 30 minutes. Grind the soaked chilies coarsely and set that aside.

Schezwan Sauce | How to make Schezwan Sauce

Finely chop the onions, garlic and ginger. Set it aside.

Heat oil in a large wok (use a deep and large wok as the sauce will splatter once it starts boiling).

Add the onions. Cook them for about 5 minutes or until translucent.

Schezwan Sauce | How to make Schezwan Sauce

Then add the ground red chilies, chopped ginger and garlic. Mix well and cook on medium flame until the oil floats on the top. That should take about 7-8 minutes.

Schezwan Sauce | How to make Schezwan Sauce

Then season with salt, vinegar, soy sauce and ketchup. Continue to cook for another 6-7 minutes on low flame. Stir a few times in between.

Turn off the flame. Allow it to cool completely before storing in glass bottles. Refrigerate immediately and it will last almost 3-4 weeks.

Schezwan Sauce | How to make Schezwan Sauce

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Schezwan Sauce | How to make Schezwan Sauce

This Vegan & Gluten Free sauce is a spicy, mildly sweet yet pungent chili garlic sauce which is very popular in the fusion Indo Chinese cuisine. It works well as a dip as well can be used to cook one pot meals. 

Course Condiment, Dip, Side Dish
Cuisine Indian, Indo Chinese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 200 ml
Author Shreya Ashish Tiwari

Ingredients

  • 20 nos. whole, dry red chilies (I used kashmiri)
  • 1/4 cup chopped garlic
  • 1/4 cup chopped ginger
  • 10 tbsp oil
  • 5 tbsp vinegar (I used Apple Cider vinegar, you can use any variety but avoid balsamic or a darker vinegar)
  • 4 tbsp soy sauce (I used light soy)
  • 2 tbsp ketchup (add more if you like it sweeter)
  • 1/2 cup finely chopped onion
  • 1/2 tsp salt (adjust to taste, do not add too much as we have used soy sauce too)

Instructions

  1. Soak the dry red chilies in some water for 30 minutes. Drain the water after 30 minutes. Grind the soaked chilies coarsely and set that aside.


  2. Finely chop the onions, garlic and ginger. Set it aside. 

  3. Heat oil in a large wok (use a deep and large wok as the sauce will splatter once it starts oiling).
  4. Add the onions. Cook them for about 5 minutes or until translucent.
  5. Then add the ground red chilies, chopped ginger and garlic. Mix well and cook on medium flame until the oil floats on the top. That should take about 7-8 minutes.
  6. Then season with salt, vinegar, soy sauce and ketchup. Continue to cook for another 6-7 minutes on low flame. Stir a few times in between.
  7. Turn off the flame. Allow it to cool completely before storing in glass bottles. Refrigerate immediately and it will last almost 3-4 weeks.

Recipe Notes

Use regular sugar if you do not prefer ketchup. 

I have used Kashmiri chilies, you can use any dried red chili as per your preference. 

Do not use a wet spoon to remove the sauce from the jar. 

If you think the quantity of oil is too much, reduce it a bit but then the sauce will remain fresh in the refrigerator for just about 7-8 days. 

Love,
Shreya

Schezwan Sauce | How to make Schezwan Sauce

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