Schzewan Sauce plays a very important role in Indo Chinese cuisine . In Delhi , street vendors use Schzewan sauce in preparing fried rice , noodles and various other Indo Chinese cuisines .
This sauce is tangy as well as hot and can be used for cooking as well as dipping sauce .
Preparation Time : 20 mins
Cooking Time: 20 mins
Makes : 2 cup of sauce
Dry Red Chillies – 40 To 50 / 300 gram .
Garlic – 20 cloves crushed / 1 cup
Ginger – 4 tbsp grated
White vinegar 1 cup
Red or green chili sauce – 3 tbsp
Soya Sauce – 2 Tbsp
Salt to taste
Black Pepper Powder – 2 tsp
Oil – 1 cup
Take dry chillies and cut the top open. Remove the seeds out of it ( I did not remove the seeds as I like mine extra hot )
Take the chillies in a pan & Add 1 cup of water and bring it to boil. Simmer it for 10 mins or till soft & plumped up. Drain chillies.
In a sauce pan heat 1 cup oil . Ones the oil is hot enough add the garlic pods and fry them till light golden brown . Make sure not to burn them . Cool & keep aside .
Now Take the drained chillies , red or green sauce ,soy sauce fried garlic and grated ginger in a blender & add the vinegar slowly and blend them into a thick paste. Set aside till use. ( make sure not to add any water while grinding )
Now heat the left over oil ( from frying the garlic )in a sauce pan. Add
the blended chili paste and mix well. Now add salt, pepper & Mix well.
Simmer this sauce for 8 to 10 mins or till oil separates.
Cool and store in a clean sterilized jar . This sauce can be stored in the fridge for a few months.
1) Use clean sterlized jar and spoons.
2) Keep the sauce refrigerated.
3) This sauce stays good for a few moths if handled properly and refrigerated.
4) you can even add a tablespoon of sugar to give this sauce a slight sweet flavor .