It is a fusion of Indo-Chinese recipe of hot and spicy chilli sauce.
Schezwan sauce can be made quickly and easily at home. It is originally made with schezwan pepper and garlic and it goes well with chinese as well as indian dishes. It can be used as a sauce in noodles , fried rice or also can be had as a dip.
I made this recipe with red chilli and garlic , you can also use any type of red chilli available in the market according to your taste and heat tolerance.
I personally like my home-made schezwan chilli sauce it is better than the store-bought ones. This sauce remains fresh in fridge for 2 to 3 weeks.
- 50 gm red chilli
- 2 teaspoon of finely chopped ginger
- 3 teaspoon of finely chopped garlic
- 2 teaspoon of tomato ketchup
- 2 teaspoon of soya sauce
- 2 tablespoon of vinegar
- Salt according to taste
- 1/2 teaspoon of sugar
- 1 cup of water
- 5 to 6 tablespoon of vegetable oil
Rinse and soak the chillies for about half an hour.
Make it a smooth paste.
Heat oil in a pan, add in the ginger and garlic and saute for 2 to 3 min, put the gas on medium heat and then add the grinded chilli paste. Fry this paste for 7 to 8 min on a low flame .
When the oil starts oozing out, add in half cup of water into the mixture. Now add in the rest of the ingredients ( soya sauce, tomato ketchup, vinegar and salt and sugar). Cook for another 5 min.
Your Schezwan sauce is ready to be used in any recipe you like