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I am a big fan of indochinese recipes, especially the spicy version of it. Schezwan recipes are one among that type. The main ingredient of schezwan recipes are the schezwan sauce/schezwan chutney. So I thought to make schezwan sauce/chutney in bulk and store it, so that I can make many schezwan recipes whenever I want. You can prepare schezwan sauce/chuney with the few ingredients that are always available at home. U need some redchillies,ginger,garlic and some sauces like tomato sauce n soy sauce for preparing it. If your a spice lover then you can try schezwan recipes. First we can learn how to make this schezwan sauce/chutney. Stay tuned to my blog posts for more recipes with schezwan sauce. In the next few days I will post the schezwan recipes, which I have tried at my home. Let us come to the recipe of schezwan sauce/ chutney.
Ingredients
Dry Redchillies-30(medium spicy)
Garlic-15 cloves(chopped)
Ginger-3 inch piece(chopped)
Soy sauce-2 tsp
Tomato ketchup-2 tsp
Vinegar-2 tbs
Salt-1 tsp
Sugar-1 tsp
Oil- 6 tbs
Method Of Preparation
- Cut the top part of dry redchillies and remove the seeds
- Soak the dry redchillies in hot water for 30 minutes
- After 30 minutes grind the soaked redchillies into a fine paste
- Heat oil in a pan then add ginger and garlic into it and fry it for a minute on medium flame
- Then reduce the flame to low and add rechilli paste into it. Cook it on low flame for 5 minutes
- Then add 1/2 cup water into it and stir well
- Then add soy sauce, tomato ketchup, vinegar, salt and sugar into it and mix everything well and cook it on low flame for 15 minutes
- Once oil started to separate, schezwan sauce will be ready
- Switch off the flame and allow it to cool down completely
- Once it is cooled down completely, transfer it into a bowl/jar
- Store it in an airtight container/ jar and can use unto 1 month(keep refrigerated)
Video Recipe
