Schezwan Sauce
Experience the bold, fiery flavors of the ever-popular Indo-Chinese Schezwan Sauce—a staple in Indian street food culture! This versatile spicy chutney elevates the taste of noodles, fried rice, and stir-fries, and doubles as a flavorful dip for snacks like momos and spring rolls. The rich red hue from Kashmiri chilies, aromatic ginger-garlic, and tangy notes of ketchup and vinegar come together to create a perfectly balanced, lip-smacking condiment that you’ll want to keep stocked in your kitchen. Simple to make and bursting with authentic flavors, this Schezwan sauce is your ticket to recreating the magic of Indo-Chinese street food at home.
Also known asSchezwan Chutney
Method
Before you start:
- N/A.
- Prepare the Chilies
- De-seed the dry Kashmiri chilies for a milder heat level. Snip off the tops, cut a slit down the side, and remove most of the seeds, leaving a few for a gentle kick.
- Soak the chilies in hot water for 30–45 minutes (or overnight in room-temperature water).
- Blend the soaked chilies into a smooth paste and set aside.
- Sauté Aromatics
- Heat oil in a heavy-bottomed pan or wok on medium heat.
- Add chopped ginger, garlic, and celery, and sauté until they turn lightly translucent and aromatic.
- Cook the Chili Paste
- Stir in the chili paste and add salt to taste. Cook for 10–15 minutes, stirring frequently to prevent sticking and burning.
- Add Flavor Enhancers
- Incorporate ketchup, red chili sauce, vinegar, soy sauce, white pepper, and sugar.
- Mix well and continue cooking for 5–7 minutes, until the oil separates and the sauce develops a glossy finish.
- Store and Serve
- Allow the sauce to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 2–3 months.
