Homemade schezwan sauce (chutney) Recipe

Cooking Directions

• STEP 1.Soak the dried red chili peppers in hot water for 15 minutes, then drain and remove the seeds.
• STEP 2.In a blender, combine the soaked chili peppers, garlic, ginger, soy sauce, vinegar, sugar, and salt. Blend until smooth.
• STEP 3.Heat oil in a pan and add the blended mixture. Cook on low heat for 10-15 minutes, stirring occasionally, until the sauce thickens.
• STEP 4.Allow the sauce to cool completely before transferring it to a jar or container. Store in the refrigerator for up to 2 weeks.

Cooking Tips

• Adjust the amount of chili peppers according to your spice preference. More peppers will make the sauce spicier.
• For a smoother texture, you can strain the sauce after blending to remove any remaining chili seeds or fibers.
• Feel free to add other spices like Sichuan peppercorns or star anise for additional flavor.
• Use this sauce as a dip for dumplings, spring rolls, or fries. It can also be used as a marinade for meats or a stir-fry sauce for vegetables.
• Remember to let the sauce cool completely before storing it to avoid condensation and spoilage.

Storage and Serving

• Store the homemade schezwan sauce in a clean, airtight jar or container in the refrigerator.
• It can be stored for up to 2 weeks.
• Serve the sauce as a condiment or flavor enhancer for various dishes like noodles, fried rice, or grilled meats.
• You can also use it as a base for schezwan fried rice or noodles for an extra kick of flavor.