Name: Schezwan Sauce recipe by Pavithira Vijay at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 40 Dry red Chillis; 3 - 4 tbsp finely chopped garlic (25 - 30 medium cloves); 1 tbsp finely chopped ginger; 1 medium sized onion (optional); 5 - 6 tbsp oil; salt as needed; 1 tbsp tomato sauce; 1/2 tsp soy sauce (dark or light); 1 tsp sugar; 1 tsp red chilli sauce (optional); A pinch of orange food color (optional)

Ingredients Serving: 3

40 Dry red Chillis
3 - 4 tbsp finely chopped garlic (25 - 30 medium cloves)
1 tbsp finely chopped ginger
1 medium sized onion (optional)
5 - 6 tbsp oil
salt as needed
1 tbsp tomato sauce
1/2 tsp soy sauce (dark or light)
1 tsp sugar
1 tsp red chilli sauce (optional)
A pinch of orange food color (optional)

Instructions

Tear the red chilli at the top near the stem and remove the seeds. If some seeds are left it is ok.
Once the seeds are removed for all chillis, soak them in warm water for 30 minutes.
Chop the garlic and ginger very finely and keep ready.
Grind the soaked chillies to a smooth paste, adding very little water.
In a pan, add oil and once its hot add the garlic and ginger. Saute for 2 - 3 minutes in low - medium flame.
Add the onion and saute for another 3 - 4 minutes adding salt. Adding onions is purely optional, I added it so that it would add more volume to the sauce.
Once onions and garlic are well sauted, add the ground chilli paste. Mix well and let it cook. The chilli has to get cooked very well and the raw smell should fade.
Add a very little water (I rinsed the mixer jar added that water).
Add tomato sauce, soy sauce and sugar and keep stirring. Do not add more soy sauce else the color of sauce would change to dark brown or black.
You can also add a tsp of red chilli sauce instead of tomato sauce. These sauces are to make it sticky and saucy in consistency.
Cook for another 4 - 5 minutes or until oil separates on the sides. Turn off stove.

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