Schezwan style sauce that can be made ahead and used in various schezwan recipes like schezwan fried rice, schezwan noodles, schezwan potatoes, etc. I made this for my schezwan dahi puri.
I have not made this sauce separately, before, just made as and when I required in my schezwan recipes. I find it more comfortable than making and storing it. But when I needed the schezwan sauce separately for this Schezwan dahi puri, I had to make it from scratch, I did not want to buy a store bought bottle of schezwan sauce, so made a simple version with the ingredients I had. All schezwan sauce or dishes must be having schezwan peppers, but I have never bought it. So I skipped it. This might not be the authentic recipe, but a similar tasting schezwan style sauce. I made little in quantity, you can double or triple the recipe if making in bulk to store.

Schezwan style sauce recipe 

Recipe Cuisine: Indian |  Recipe Category: Condiments
Prep Time: 1 Hr   |  Cook time:15 mins |  Makes:1/2 cup | Author: Raks anand

Click here for cup measurements

Mixed berry popsicle with banana. Few strawberries, blueberries and raspberries along with banana for creaminess make a flavourful popsicle, perfect for this summer.

Ingredients

• Red chillies – 10
• Garlic – 8 flakes
• Ginger, chopped – 2 tsp
• Onion, finely chopped – 2 tbsp
• Schezwan or black pepper, powder – 1 tsp
• Chilli sauce – 1 tbsp
• Sugar – 1 tsp
• Vinegar – 1 tsp
• Oil – 2 tbsp
• Salt – as needed

Method

1. Soak red chillies for an hour in hot water. Grind it smoothly with less water.
2. Finely chop ginger, onion and garlic. Heat a kadai with oil, add ginger, garlic and give it a mix. Add onion and fry without changing its colour.
3. Add ground chilli paste, chilli sauce, sugar, pepper and salt. Give it a boil.
4. Lastly add vinegar and mix. Switch off the stove and transfer to a clean container.

Notes

• I have skipped the schezwan pepper or pepper as I used this just for a chaat.
  
• You can add tsp soya sauce in this if you want.

Step by step pictures

1. Soak red chillies for an hour in hot water. Grind it smoothly with less water.
2. Finely chop ginger, onion and garlic. Heat a kadai with oil, add ginger, garlic and give it a mix. Add onion and fry without changing its colour.
3. Add ground chilli paste, chilli sauce, sugar, pepper and salt. Give it a boil.
4. Lastly add vinegar and mix. Switch off the stove and transfer to a clean container.

Use it as needed in any recipe. This is the sauce I have used in my schezwan dahi puri.

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