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Schezwan Chutney Recipe-Homemade Schezwan Sauce

January 16, 2015 by PadhuSankar 20 Comments

Schezwan Sauce/chutney is used to prepare many Indo Chinese dishes like Schezwan Fried rice, Schezwan noodles and other schezwan dishes. It comes very handy and you can make schezwan fried rice, noodles within 10-15 minutes. It is very flavorful and is easy to make at home. Today we will learn how to make schezwan sauce at home following this easy recipe with step wise pictures.

Schezwan Sauce-Schezwan Chutney

Schezwan Chutney Recipe-Homemade Schezwan Sauce


Schezwan Chutney Recipe-Homemade Schezwan Sauce

 Prep Time : 15 mins

 Cook Time : 15 mins 
 Serves: 4
 Recipe Category: Chutney-Sauce
 Recipe Cuisine: Indo Chinese
 Author: Padhu Sankar

   Ingredients needed

   Red Chillies -1 cup seeded
   Oil -1/3 cup
   Minced Garlic -4 tbsp
   Ginger (finely chopped) -3 tbsp
   Soya Sauce -1 tsp
   Tomato Ketchup -3 tsp
   Sugar -1/4 tsp
   Salt to taste

Preparation 


Finely chop ginger and garlic.

Take a cup of water, add red chillies (seeds removed) and bring it to boil. When it starts boiling, simmer and cook for 5 minutes. Filter the water and grind the chillies with needed water. You can use the water in which the chillies were cooked for grinding.

Method 


Heat oil, add garlic and saute for a few seconds.

preparing homemade schezwan chutney

Then add ginger and saute both ginger and garlic together until light brown.

how to make schezwan sauce at home

Add chilli paste, soya sauce, tomato ketchup, sugar, salt needed and cook on medium flame until the sauce thickens and oozes out oil.

schezwan sauce

Cool and store it in an airtight container in the refrigerator. It stays good for 2 weeks.

Apart from preparing schezwan dishes, it can also be served as a side dish for momos, parathas and rotis. Try schezwan dosa using this chutney.

If you have leftover rice and this chutney, you can make Schezwan Fried rice within 10 minutes.

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Filed Under: Chutney Varieties, Pickles, Quick recipes, Uncategorized Tagged With: Indo Chinese recipe, Uncategorized




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Reader Interactions

Comments

  1. Amina Khaleel

    January 16, 2015 at 11:31 am

    mouth watering recipe… thanks for sharing…

    Reply
  2. saara

    January 20, 2015 at 7:24 am

    Now a days, Whenever I try to cook something new, I search google like, " padhu" 🙂

    Reply
  3. Finu

    January 27, 2015 at 3:28 pm

    It is a helpful recipe.. Can manage cooking faster if made and kept beforehand

    Reply
  4. Umadevi mamlepattanshettar

    August 6, 2015 at 2:59 pm

    Thankz a lot….amazing recipe!!! I definite try…

    Reply
  5. DEV

    November 10, 2015 at 2:48 pm

    Simple and amazing taste! Thank u for this spicy recipe!

    Reply
  6. priya dharshini

    January 7, 2016 at 10:26 am

    Nice one Padhu.. Can I make the ginger and garlic as paste?? Will changes the taste of the recipe

    Reply
    • Padhu Sankar

      January 8, 2016 at 12:19 pm

      Yes, you can Priya.

      Reply
  7. Unknown

    January 7, 2016 at 4:24 pm

    thanks for recipe

    Reply
  8. Floyd Almeida

    January 28, 2016 at 3:25 pm

    Very simple gr8

    Reply
  9. Juby Joseph

    March 17, 2016 at 7:55 am

    Nice recipe.. Thanks .. was looking for the recipe long time..

    Reply
  10. Lucifer

    September 14, 2016 at 4:29 am

    If we add Indian Blackberry (Jamun) vinegar to it, will the taste be enhanced and will it stay preserved for a longer time period?

    Reply
  11. Bhumika Deshmukh

    April 17, 2017 at 10:50 am

    very good one within few minutes……………….Bhumika Deshmukh

    Reply
  12. Tanusha Ravi

    June 30, 2017 at 7:04 am

    Can i mix the ginger and garlic as paste together and then fry in oil ?

    Reply
    • Padhu Sankar

      July 3, 2017 at 8:31 am

      You can try but I feel in this way, it adds some texture to the dish.

      Reply
  13. Unknown

    July 16, 2017 at 12:39 pm

    Which chilli u used??

    Reply
    • Padhu Sankar

      July 18, 2017 at 7:59 am

      Regular dry red chilli only.

      Reply
  14. Unknown

    August 12, 2017 at 4:37 pm

    Can we add kashmiri chilli , but it tastes different, or can use byadgi Mirchi?

    Reply
    • Padhu Sankar

      August 14, 2017 at 8:13 am

      You can use any chillies.

      Reply
  15. Ruba

    November 15, 2019 at 3:57 am

    Hi Padhu,
    I tried this recipe today, came out well but little much of hot. im planning to take half cup red chilis next time, but then the quantity will be reduced so can u suggest any other idea to adjust the spicyness?

    Reply
    • PadhuSankar

      November 15, 2019 at 7:20 am

      Schezwan chutney is usually spicy. Add less quantity when making noodles or fried rice.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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