Schezwan Sauce Recipe (Spicy Schezwan Chutney)
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (54)

Schezwan Sauce Recipe (Spicy Schezwan Chutney)

NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 6%
CARBS 27G17% OF CAL
5G FIBER17G SUGAR5G OTHER
FAT 57G80% OF CAL
8G SAT49G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy, pungent hot sauce made with dried chilies, garlic, ginger, and shallots. Fusion Indo-Chinese, meant to enliven other dishes with heat and umami.

condimentdairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 1
  • 20 dry red chilies (- less hot or medium hot. I added a mix of 15 kashmiri and 5 byadagi dry red chilies)
  • hot water (- as needed to cover the chillies)
  • 2 to 2.5 tablespoons water (or as needed, for blending the red chilies)
  • 4 tablespoons toasted sesame oil (or any vegetable oil)
  • 1 tablespoon finely chopped garlic (or 15 small to medium-sized garlic cloves)
  • 1 teaspoon finely chopped ginger (or 1 inch ginger)
  • ¼ cup finely chopped shallots (or 1 small onion - finely chopped)
  • 3 to 4 sichuan peppers (- crushed, optional (skip if you don' have))
  • ½ tablespoon finely chopped celery (- optional (skip if you don't have))
  • ½ cup water (- to be added later)
  • 2 teaspoons raw sugar
  • ¼ to ½ teaspoon black pepper powder (or as required)
  • ½ teaspoon light soy sauce (or as required)
  • 1 tablespoon rice vinegar (or white vinegar or apple cider vinegar)
  • salt ( as required)
PREP
35M
SODIUM
901MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.