Spicy Schezwan Sauce (Schezwan Chutney)

Homemade Schezwan sauce (Szechuan) is a ‘super spicy’ but ‘extremely tasty’ sauce. This hot chili sauce is spicy, pungent, and mildly sweet. It’s made using loads of dried red chili peppers, garlic, ginger, vinegar, soy sauce, sugar, and schezwan pepper corn that offers a special tingling taste to the sauce.
Prep time: 1 hour 10 minutes
Cook time: 25 minutes
Servings: 1 cup (8 oz.)
Ingredients
20 dried red chilies 10 spicy red chilies and 10 mildly spiced ones like Kashmiri for color
3 tablespoons garlic minced
1 ½ tablespoons ginger minced
3 tablespoons shallot diced finely
½ cup sesame oil can use canola or vegetable oil
1 teaspoon salt adjust to taste
1 tablespoon schezwan pepper corn ground
1 teaspoon white vinegar
1 teaspoon soy sauce recommend light soy sauce
2 tablespoons ketchup
2 tablespoons sugar white or brown sugar
Instructions
1. Soak dried red chilies in warm water for about an hour. Grind it into a smooth paste. If you want you can remove the seeds from the chilies.
2. Heat sesame oil in a skillet.
3. Add finely diced shallots and cook for about 3 minutes or until shallots turn soft and translucent.
4. Add finely chopped ginger and garlic. Saute for a few seconds on low flame or until the raw smell is gone.
5. Add ground chili paste and cook on low flame stirring frequently until oil separates from the sides of the pan.
6. Add salt, ground schezwan pepper corn, white vinegar, soy sauce, ketchup, and sugar. Stir well and let it simmer for another 5 minutes on low flame.
7. Turn off the flame and let it cool completely. Store in an air-tight container refrigerated. This sauce stays good for a few weeks(3-4 weeks) refrigerated.
8. Use this Schezwan sauce in Schezwan noodles or fried rice recipes. Or serve it as a dipping sauce with dumplings, spring rolls, and potato wedges.
DETAILED RECIPE: www.currytrail.in/homemade-sc...