Name: Homemade Schezwan Sauce (Chutney) recipe by Vinod Chaudhary at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 5
Ingredients: 15 Dry Red chilies; 1 small onion, finely chopped; 15 garlic cloves, finely chopped; 1 inch ginger, finely chopped; 2 to 2.5 tbsp to grind the red chilies; ½ cup water to be added later; 1 tbsp white vinegar; & 1 tsp Chili sauce; ¼ to ½ tsp black pepper powder; ½ tsp light soy sauce; 3 to 4 tbsp Oil or any vegetable oil; 1 to 2 tsp cane sugar or brown sugar; Salt to taste

ABOUT Homemade Schezwan Sauce (Chutney) RECIPE

A hot and spicy schezwan sauce recipe to perk up your meals.

Ingredients Serving: 5

15 Dry Red chilies
1 small onion, finely chopped
15 garlic cloves, finely chopped
1 inch ginger, finely chopped
2 to 2.5 tbsp to grind the red chilies
½ cup water to be added later
1 tbsp white vinegar
& 1 tsp Chili sauce
¼ to ½ tsp black pepper powder
½ tsp light soy sauce
3 to 4 tbsp Oil or any vegetable oil
1 to 2 tsp cane sugar or brown sugar
Salt to taste

Instructions

De-seed the chilies, then rinse and soak the chilies in hot water for 30 mins.
Remove the stalk, break the chilies, add them into a chutney grinder.
Add 3 to 4 tbsp of water to make a smooth paste.
Heat oil in a pan. Add the garlic and ginger first and saute till their raw aroma goes away.
Add the chopped onion and saute, then add the ground red chili paste and stir well.
Then add the crushed black pepper, saute for 1 to 2 minutes more till you see oil leaving the sides of the sauce. Pour water and give it a stir again.
Add salt, chili sauce, soy sauce and vinegar. Stir and continue to cook for another 5 to 6 minutes.
Once the schezwan sauce cools down, collect it in a small jar or bowl and keep it in the refrigerator.

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