Schezwan Sauce
Schezwan Sauce

“Please, add some more sauce to my plate”, you must have heard this numerous times at the Chinese food stall or in the restaurant said by many. Have you ever though what makes the Chinese food so luscious and lip smacking?

It’s tongue-teasing taste of Schezwan Sauce or Chutney.

A perfect combination of Red chillies and Garlic with some celery, ginger, and peppers to create a sauce that can either be used as chutney with pakoras chilli potatoes or can be used alongside spices during margination. Does not matter, which way you eat Schezwan but you will eat it for sure.

Prep Time: 20 Mins Cooking Time: 40 Mins Servings: 3 to 4

Note: The ingredients required are mentioned below; therefore, go through the process carefully to understand the making.

 What it takes?

Recipe Type: Chutney, Condiment / Cuisine: Ind-Chinese / Equipment Used: Mixture grinder and Cooking Pan

Making of Schezwan Chutney

preparation for schezwan sauce recipe:

Step 1: As always, hygiene is important so wash red chillies in a running water for two to three times before using them.

Step 2: Once washed, bring out the bowl and pour some hot water.Put the 20 red chillies in the hot water and let it get soaked for next half an hour.

Step 3: Meanwhile, bring out the Pestle and crush the 4 Sichuan Peppers.

Pestle and crush
Pestle and crush

Step 4: After 30 minutes, drain the bowl water and cut the red chillies evenly.Bring out the mixture or blender and pour red chillies pieces in grinder.

Step 5: Pour in a 1/2 cup of water and grind the red chillies until they turn into smooth paste.

Schezwan Sauce Making Process:

Step 1: Bring out your cooking pan and pour in 3 to 4 tablespoon cooking oil.Let the oil pick the heat until gets simmered.Pour in the 15 garlic cloves finely chopped 1 inch long ginger finely chopped first in the oil .

Step 2: sauté (तलें) the paste until you get rid of its basic aroma (सुगंध)

Step 3: Add 1 small Chopped Onion in the pan and sauté them until it becomes semi liquid.Now, it’s a time to add red chilli paste to the oil and stir them well.

Step 4: Now add crushed Sichuan Peppers to the paste and saute further for about 2 minutes.One you see the oil emerging on the sides of the pan, add about half a cup water.

Step 5: Stir the entire paste well on simmer for 2 to 3 minutes.

Step 6: Time to spice up; 1/2 tsp pepper, 1/2 tsp soy sauce and 1 tsp rice vinegar as well as 2 tsp (अजवायन)celery finely chopped now.Continue to stir the paste for out 5 minutes.

Step 7: Time to taste the paste and add salt as per required and  2 tsp sugar cane and  1/2 tsp black pepper powder .( you can change the quantity according to your taste)

Step 8: Once done, let it cool down. Once it cools down, pour it in some jar or a bottle.Airtight the jar or a bottle and put it in refrigerator.

What you need to make Schezwan Chutney
Ingredients:

  1. 20 dry red chilies
  2. 4 to 5 chopped shallots
  3. 15 garlic cloves – finely chopped
  4. 1 inch long ginger – finely chopped
  5. 1 tsp rice vinegar
  6. 4 Sichuan peppers (You can use substitute  a combination of coriander seeds and black pepper)
  7. 2 tsp celery – finely chopped
  8. 2 tsp cane sugar
  9. 1/2 tsp black pepper powder
  10. 1/2 tsp soy sauce
  11. 4 tsp cooking oil
  12. salt as required

Tips and Variations:

  1. Serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.
  2. The schezwan sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.
  3. You can add more oil to ensure the Schezwan Sauce stays good for long days.
  4. Vinegar can be replaced with lemon juice for more sourness.
  5. You can remove the chilli seeds to reduce the spiciness.
  6. Sichuan Pepper is must for adding an authentic taste to the sauce.

Health Benefits of Red Chilies:

Stew is considered as outstanding amongst other flavors utilized as a part of Kitchen. Chillies are utilized as a part of cooking, pickles and chutney. Red chillies are utilized as dried and additionally powder both in vegan and no-veggie lover cooking. Because of its general utilize, it is known as “the Queen of Spices”.

A person suffering from diarrhoea, tablets made with the combinations of chillies, camphor, cumin seeds and asafoetida may be given in the dose of 125 gram to cure from these diseases. The application of mix of red chillies medicated with castor oil is useful in easing from pain and sprain. Feeling lack of sensation in legs, mustard oil medicated with red chillies may be applied to cure numbness. Chilli due to presence of capsaicin lower blood pressure and reduces the level of cholesterol. It also prevents arteriolosclerosis.

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