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Homemade Schezwan Sauce | Schezwan Sauce Recipe
Homemade Schezwan Sauce Recipe with Step by Step Pictures. Spicy and aromatic schezwan sauce made with chillies, garlic and spices. So good.
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
1
cup
Calories:
1239
kcal
Ingredients
▢
30
Dry Red Chillies
▢
20
Garlic
crushed
▢
4
tbsp
Ginger
grated
▢
3
tbsp
Tomato ketchup
▢
1
tbsp
Soy Sauce
▢
Salt to taste
▢
1
tsp
Black Pepper Powder
if you have schezwan pepper use them
▢
2
tsp
Sugar
▢
¼
cup
Oil
▢
4
tbsp
Vinegar
Instructions
▢
Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.
▢
Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.
▢
By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.
▢
Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
▢
Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.
▢
Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.
▢
Simmer this sauce for 5 to 8 mins.
▢
Now the sauce is done. Cool this and store in a clean air tight container refrigerated.
Video
Notes
Use clean sterlized jar and spoons.
Keep the sauce refrigerated.
This sauce stays good for a week when handled properly and refrigerated.
If you have schezwan peppercorn use that.
Removing seeds is important, else it will make the sauce so spicy. Or you can use kashmiri chilli variety
Nutrition
Serving:
1
cup
|
Calories:
1239
kcal
|
Carbohydrates:
166
g
|
Protein:
32
g
|
Fat:
63
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
19
g
|
Monounsaturated Fat:
36
g
|
Trans Fat:
0.2
g
|
Sodium:
1549
mg
|
Potassium:
4895
mg
|
Fiber:
23
g
|
Sugar:
91
g
|
Vitamin A:
13099
IU
|
Vitamin C:
1962
mg
|
Calcium:
321
mg
|
Iron:
16
mg
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