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Smita

Homemade Sichuan/ Schezwan Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 Big Jar
Course: Side Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 15 Dry Kashmii Red chili
  • 5-6 Dry Red Chili
  • 15 Cloves Garlic
  • ¼ Cup Ginger ,chopped
  • 1 Tsp Schezwan Pepper Corns(crushed)
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Soy sauce
  • 2 Tbsp Brown Sugar
  • 2 Shallots
  • 2 Tbsp Tomato Ketchup
  • 1 Tbsp Salt(you can increase the quantity ,according to your taste)
  • 1 Cup Oil of your choice

Method
 

  1. Soak dried red chilies in hot water for 20 minutes.If you want to remove seeds to reduce the spice level ,you can do that .
  2. Make a smooth paste of soaked chilies ,ginger and garlic .Remove it in a bowl.
  3. Heat oil in a pan or a wok. Add crushed Schezwan peppers. Add fine chopped shallots and saute till they look nice and light brown . Saute it for 30 seconds.
  4. Add chili ,garlic and ginger paste to the pan. Add tomato ketchup at this time . Cook it till the oil seperates.
  5. Add salt , sugar ,vinegar and soy sauce to the pan .
  6. Mix it properly and let it simmer for 5-7 minutes.
  7. Taste it now You may want to add some salt at this stage .(depending on your taste).
  8. Your Schezwan sauce or chutney is ready. You can store it in an air- tight container for up to one month.
  9. Always use the clean dry container for storage and never use a damp spoon for scooping the sauce.
  10. Enjoy this versatile chutney/sauce in your food.
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