Schezwan Sauce Recipe (Spicy Schezwan Chutney)
User Reviews
4.7
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Prep Time
35 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
1 small jar
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Calories
622 kcal
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Course
Side Dish
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Cuisine
Indian-Chinese Fusion
Schezwan Sauce Recipe (Spicy Schezwan Chutney)
Description
This Schezwan Sauce starts with soaking a combination of Kashmiri and Byadagi dried red chilies to soften them, which are then blended into a smooth paste. The base is cooked in toasted sesame oil to develop a deep, nutty flavor while gently sautéing finely chopped garlic, ginger, and shallots to release their aromas without browning. Optional crushed Sichuan peppercorns and chopped celery add unique pungent and herbal notes, enhancing the sauce's complexity.
The chili paste is combined with the aromatics and cooked until the oil separates from the mixture, signaling readiness. Water is added to thin the sauce to desired consistency, and it is simmered briefly. Seasonings like raw sugar, black pepper, soy sauce, rice vinegar, and salt balance the intense heat of the chilies with sweetness, umami, and acidity. This multi-layered sauce can serve as a spicy chutney or cooking ingredient imparting punchy flavor and heat.
Schezwan Sauce can be stored and used as a condiment for stir-fries, noodles, or dipping sauces, providing a sharp, spicy dimension to a variety of dishes.
The nutrition information provided corresponds to the entire batch of sauce produced by this recipe.
Ingredients
For Soaking Chillies and Making Paste
- 20 red chili less hot or medium hot. I added a mix of 15 kashmiri and 5 byadagi dry red chilies, dry
- water as needed to cover the chillies, hot
- 2 to 2.5 tablespoons water or as needed, for blending the red chilies
Other Ingredients
- 4 tablespoons sesame oil or any vegetable oil, toasted
- 1 tablespoon garlic or 15 small to medium-sized garlic cloves, finely chopped
- 1 teaspoon ginger or 1 inch ginger, finely chopped
- ¼ cup shallot or 1 small onion - finely chopped, finely chopped
- 3 to 4 Sichuan pepper crushed, optional (skip if you don' have
- ½ tablespoon celery optional (skip if you don't have, finely chopped
- ½ cup water - to be added later
- 2 teaspoons raw sugar or organic unrefined cane sugar or brown sugar - please add as required. For a more sweeter taste, you can even add up to 3 teaspoon sugar.
- ¼ to ½ teaspoon black pepper or as required, powder
- ½ teaspoon soy sauce or as required, light
- 1 tablespoon rice vinegar or white vinegar or apple cider vinegar
- salt as required
Instructions
Preparation
- Rinse and then soak the chilies in hot water for 30 minutes.
- You can also de-seed the chilies and remove their stems before you soak them.
- Drain all the water. Remove the stems and then break the chilies. Add them to a chutney grinder or blender. Add water and make a smooth paste of the red chilies.
- Crush the sichuan peppers coarsely in a mortar-pestle.
Making schezwan sauce
- Heat toasted sesame oil or any other vegetable oil in a frying pan.
- Lower the heat. Add the garlic and ginger first and sauté for some seconds till their raw aroma goes away. Don't brown them.
- Add the chopped shallots and then saute them stirring often till translucent on low to medium-low heat.
- Add the ground red chili paste and combine thoroughly.
- Then add the crushed sichuan pepper and finely chopped celery (if using). Sauté for 1 to 2 minutes more till you see oil releasing from the sides of the sauce.
- Add ½ cup of water and mix well. Simmer for 2 minutes stirring often on a low to medium-low heat.
- Add salt, sugar, pepper, soy sauce and vinegar.
- Stir and continue to cook further for 5 to 6 minutes more on low to medium-low heat.
- Switch off the heat and set the pan aside. Check the taste and add more salt, sugar or pepper as required.
- Once the sauce cools at room temperature, transfer it in a small jar or bowl. Cover tightly with a lid and refrigerate.
- Serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce or schezwan dosa.
- It stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.
Notes
- Nutrition data accounts for the total quantity of schezwan sauce made with this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1small jar
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 57g | 88% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 1359mg | 57% |
| Potassium | 451mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 2673IU | 53% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 11mg | 12% |
| Vitamin E | 1mg | |
| Vitamin K | 21µg | |
| Calcium | 53mg | 5% |
| Vitamin B9 (Folate) | 28µg | |
| Iron | 2mg | 11% |
| Magnesium | 28mg | 7% |
| Phosphorus | 71mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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