Schezwan Sauce / Schezwan Chutney, a fiery hot and spicy Indian Chili Sauce made from lots of Red Dry Chili, garlic, ginger and some condiments. It is a very popular Indo-Chinese sauce. There are many ways to spell it, Schezwan or Sichuan or Schezun. But It doesn’t matter when it tastes heavenly. 🙂
What is Schezwan Sauce?
It is an Indo Chinese hot chili sauce which is served with Chinese food. This sauce is perfect for putting a new twist on your any favorite spicy recipe.
How to make Szechuan sauce / Schezwan Sauce?
Making this spicy Sauce is very easy. You need very few easily available ingredients Ginger, Garlic, Oil, Red dried chilies, Soy sauce, and vinegar.
I have used a combination of Chile Arbol (Which is very hot) and Mexican chili(Which is mild). You can use any hot and mild combination of chilies.
We like this chutney very spicy that’s why I didn’t deseed the chilies. If you don’t like too much spicy, remove all the seeds. Break the chilies into two and It will be easy to remove seeds.
You will notice in the recipe that I have used more oil. The reason is I wanted to store this chutney for 2 weeks. Oil increases the shelf life. So if you want to store this chutney, use more oil. You can store this in an airtight container in the refrigerator up to two weeks or up to a month in the freezer.
In which dishes can we use Schezwan sauce?
This Recipe is used for many dishes like Schezuan Fried rice, Schezwan Noodles, Schezwan Paneer, as a spread on Dosa or As a dip with Momos, With Bhajiya/Pakoda, make a triple Schezwan rice. You can also use this sauce to make stir-fried vegetables or slather on parathas, roll it up and enjoy as a quick snack. 🙂 I have always been a huge fan of Indo Chinese Recipes particularly street food like Manchurian, Hakka noodles, Chinese bhel, etc.
There are many varieties of readymade Schezwan Sauce available in the market, the famous one is Chings Schezwan Sauce. But believe me, once you try this Homemade version, You’ll never buy store bought chili sauce. It is so much better than Store-bought Schezwan Sauce.
Is this Indo Chinese Sauce Schezwan Sauce similar to Mcdonalds Schezwan Sauce?
No. This Indo Chinese Chili Sauce is different from Mcdonalds schezwan sauce Recipe though some ingredients are similar. In Macdonalds Schezwan Sauce recipe, we use very special kind of Peppercorns – Schezchuan Peppercorns. Whereas In Indo Chinese Schezwan Sauce we use Red tried Chilies.
How to make Jain Schezwan Sauce?
This Indian Dipping Sauce Schezwan Sauce can be made Jain too. Simply skip the Garlic and Ginger, reduce use 1/4 cup oil instead of 1/2 cup and follow the exact recipe. Jain Schezwan Sauce is ready!! 🙂
Homemade Schezwan Sauce
Schezwan Sauce, a fiery hot and spicy sauce made from lots of Red Dry Chili, garlic, ginger and some condiments. It is very popular Indo-Chinese sauce. There are many ways to spell it, Schezwan or Sichuan or Schezun. But It doesn't matter when it tastes heavenly. 🙂
- 20 Chili Arbol (Spicy Chili)
- 10 Mexican chilies (Mild chilies)
- Salt to taste
- 1/2 cup Oil
- 1 cup Warm water
- 1/2 cup Garlic chopped
- 3 tbsp Ginger chopped
- 1 tbsp Vinegar
- 1/2 tbsp Soy sauce
Soak both the chilies in warm water for 15 minutes. After 15 minutes, take soaked chilies in a blender and make a fine paste. Keep it aside.
Heat oil in a pan. Add garlic and ginger. Saute for 2 minutes over medium to low heat. Stir continuously. Don't let them burn.
Now add prepared chili paste. Mix well.
Cover it and cook it for 15 minutes over medium heat or until chili gets cooked well and oil floats on top. Stir occasionally. (Add water if needed).
Now open the lid, add salt, vinegar and soy sauce. Mix well. Make sure everything is combined well.
Switch off the flame. Schezwan Sauce is ready. Enjoy it as Dip, spread or toss in some pasta or rice.
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