Homemade Schezwan Sauce
Now you can make your favourite fiery condiments right at home. Our Homemade Schezwan Sauce brings the bold and vibrant essence of Asian cuisine right into your kitchen. This sauce is a complex blend of spicy, sweet, and tangy flavours, achieved through a careful selection of ingredients that include dried red chillies, garlic, ginger, and a mix of spices. The chillies lend it a characteristic heat, balanced by the slight sweetness of sugar and the acidity of the vinegar, creating a well-rounded flavour profile. Preparing this sauce at home allows for customisation according to personal preference, enabling you to adjust the spice levels and ingredients to suit your palate. This is an indispensable addition to your pantry for a variety of dishes, from stir-fries and noodles to being a spicy dip for appetizers.
“The kick of spicy chilli sauce"
“The kick of spicy chilli sauce"
Prep Time
20 mins
Cook Time
23 mins
Serving Size
10
Ingredients
- 35 Kashmir Red Chilli
- Hot water as required
- ¾ cup Vegetable Oil
- 4 Star Anise
- 1 cup Garlic, chopped
- ⅓ cup Ginger, chopped
- ⅓ cup Celery, chopped
- 6 Green Chilli Paste
- Salt to taste
- 1 cup Ketchup
- ½ cup Red Chilli Sauce
- 1 tbsp Vinegar
- 1 tsp Soy Sauce
- 1 tsp Sugar
- 1 tsp Aromat Powder White
- 1 tsp Pepper Powder
Method
- Deseed and soak the Kashmiri red chilli, cut the stalk of the chilli using a pair of scissors and split the chilli by cutting it through the middle lengthwise.
- Transfer the chillies into a bowl and pour hot water until they are completely submerged, cover and soak for 1 hour at least.
- Once they have soaked well, transfer them to a mixer grinder jar and grind them into a very fine paste using a minimal amount of water.
- In a microwave-safe bowl, add oil and heat for 3 minutes at 100% micropower level. Add star anise, garlic, ginger, and celery and cook for 3 minutes at 100% micropower level.
- Once the garlic has turned golden brown, add the red chilli paste along with green chilli paste and salt, cook for 15 minutes at 80% micropower level and stir after every 2 minutes. The colour of the chutney should darken, and its texture should become crumbly.
- When the chutney has darkened and becomes crumbly, add ketchup and the remaining ingredients, stir well and cook for 3 minutes at 100% micropower level. Check for seasoning.
- Once Schezwan sauce is ready, cool it down completely before transferring it into an airtight container. Store and use it for up to 1.5 months if refrigerated.
