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Schezwan Sauce Recipe (Spicy Schezwan Chutney)
Schezwan Sauce also referred to as Schezwan Chutney is a spicy and pungent sauce made with dry red chillies, garlic, shallots and spices. It is a fusion Indo Chinese recipe of a hot chili sauce to perk up your meals.
Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 1 small jar
Calories: 622 kcal
Course:
Side Dish
Cuisine:
Indian-Chinese Fusion
Ingredients
For Soaking Chillies and Making Paste
- 20 dry red chilies - less hot or medium hot. I added a mix of 15 kashmiri and 5 byadagi dry red chilies
- hot water - as needed to cover the chillies
- 2 to 2.5 tablespoons water or as needed, for blending the red chilies
Other Ingredients
- 4 tablespoons toasted sesame oil or any vegetable oil
- 1 tablespoon finely chopped garlic or 15 small to medium-sized garlic cloves
- 1 teaspoon finely chopped ginger or 1 inch ginger
- ¼ cup finely chopped shallots or 1 small onion - finely chopped
- 3 to 4 sichuan peppers - crushed, optional (skip if you don' have)
- ½ tablespoon finely chopped celery - optional (skip if you don't have)
- 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 powder or as required
- ½ teaspoon light soy sauce or as required
- 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.
Cup of Yum
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
- The approximate nutrition data is for the entire amount of schezwan sauce made from this recipe.
Nutrition Information
Calories
622kcal
(31%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
57g
(88%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
24g
Monounsaturated Fat
22g
Sodium
1359mg
(57%)
Potassium
451mg
(13%)
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
Phosphorus
71mg
Zinc
1mg
Nutrition Facts
Serving: 1small jar
Amount Per Serving
Calories 622
% 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.