Oh my God! It’s so hot. My 7-year-old son cried aloud. It’s Schezwan Sauce!
Hearing his loud cry, I immediately ran towards him. When I arrived in the bedroom, I found him crying and searching for water. His mouth was open, with tears in his eyes, and water coming out of his nose. I immediately offered him water and returned to the kitchen, to bring some sugar for him. After he consumed a teaspoon of sugar and some water, then he could become a bit comfortable.
I sat in front of him and started observing him. In 10-15 minutes he became comfortable. Then again, started crying and complaining to me! You didn’t tell me, it was Schezwan sauce. I dipped the momo and ate it. See what happened to me, my throat is burning. I hate Schezwan Sauce!
Somehow, I pacified him and started telling him. Your dad has brought these momos for you. You always like to have them with this Schezwan sauce only. Maybe you have dipped the momo, completely in this sauce. Schezwan chutney is consumed in small quantities.
He replied, you should have told me, that this is Schezwan chutney! I replied, I told you, but your full attention was towards the Shin-Chan cartoon. So you might not have noticed.
Listening to this, he replied I hate this hot Schezwan chutney! Tell dad, not to bring momos from this restaurant anymore. But you love momos of this restaurant! And you never liked momos from any other restaurant, I replied adoring him. Ok then, you prepare Schezwan Sauce at home for me.
What is Schezwan Sauce
Schezwan sauce by nature is spicy. But it doesn’t have to be “mouth on fire” spicy! As my son has recently discovered…
The authentic flavor of Schezwan sauce comes from Sichuan pepper. Sichuan peppers have unique aroma and flavor, with slightly lemony overtones. Its unique flavor creates a tingly numbness in the mouth, which is similar to hot spices like red chili or black pepper. But is much different from them, and it ignites the taste buds.
The tragedy that happened with my son can also happen with you if you replace the Sichuan peppers with hot red chili. Which the restaurants usually do, if they do not have Sichuan pepper in their stock.
Alternatives of Sichuan pepper
So what is the alternative, if you also do not have these Sichuan peppers at your home?
a) Go ahead and buy Sichuan peppers if you want to enjoy the original taste.
b) As the Sichuan pepper is not very popular, thus it is also not easily accessible. If you fail to get Sichuan pepper you can use a combination of Black pepper and coriander seeds. This combination tastes similar, but even then, can not match the taste of the original recipe with Sichuan peppers
So here is the authentic Schezwan Chutney recipe, that I make at home. Spicy and flavourful that tingles the taste buds, without setting your mouth on fire!
Schezwan Chutney Recipe
Schezwan Sauce Ingredients
for preparation of Chili Paste
- 5 dry whole red chilies (सूखी साबुत लाल मिर्च)
- 15 whole Kashmiri red chili ( सूखी साबुत कश्मीरी लाल मिर्च)
- 3 cup lukewarm water (गुनगुना पानी) as required
- 3 tablespoon cold water (ठंडा पानी)
for preparation of Schezwan Chutney
- 4 tablespoon sesame oil (तिल का तेल) or sunflower oil (सूरजमुखी का तेल)
- 15 garlic cloves (लहसुन का लौंग) finely chopped
- 1 inch piece of ginger (अदरक) finely chopped
- 4 shallots (छोटे प्याज) finely chopped
- 1 tablespoon white vinegar (सफेद सिरका)
- 4 Szechuan peppercorn (सिचुआन काली मिर्च) crushed
- ½ tablespoon celery leaves (अजमोद के पत्ते) finely chopped or crushed carom seeds (अजवाइन)
- 1½ teaspoon brown sugar crushed (ब्राउन शुगर पाउडर) or sugar (चीनी)
- ½ teaspoon black pepper powder (काली मिर्च पाउडर)
- ½ teaspoon dark soya sauce (काला सोया सॉस)
- salt to taste (नमक स्वाद अनुसार)
- ½ cup water (पानी)
- 1 tablespoon cornflour (मक्के का आटा)
- ½ cup water (पानी)
Preparing chili paste for Schezwan Sauce
- Remove the stalk from the whole Kashmiri red chili and whole dry red chilies. It is easy to remove the stalk from dry chilies. So, remove them at this stage. Then break the chilies into half.
- You can also remove and discard the seeds from whole dry red chilies if you want mild Schezwan sauce.
- Keep your face covered and wear gloves, while handling red chilies. These precautions protect you from itching and burning sensation caused by red chilies. Also, wash your hands properly with soap immediately after handling red chilies.
- Now soak these red dry chilies in lukewarm water for a whole night. Or you can also boil them in water for around 1hour before preparing the sauce if you are in a hurry. Then keep aside for cooling.
- After the red chilies get soft due to soaking or boiling in water, drain the water from the red chilies. Then transfer the red chilies to a mixer jar. Add 2-3 tablespoon of water cold in the jar and grind the red chilies to a fine paste.
How to make Schezwan Chutney
- Now heat 2-3 tablespoon sesame oil in a pan. When the oil starts smoking lightly, immediately add finely chopped ginger and finely chopped garlic in the oil. Cook them for 2 minutes on medium flame, till the raw aroma goes away. But don't brown them at all.
- As soon as the aroma of ginger and garlic goes away, then add the finely chopped shallots and saute them till it turns translucent.
- Now add the previously prepared fine red dry chillis paste in it and mix well. Further add crushed Szechuan peppercorn then again, stir and mix well. Fry this mixture continuously stirring, until the oil starts leaving the sides of the sauce.
- When the oil is visible on the edges, add half cup water, mix well and simmer for 2 minutes.
- Then add salt, vinegar, soya sauce, black pepper powder, crushed brown sugar or sugar (whichever you want to use). Mix them very well and cook it for about 1 minute. Then add finely chopped celery leaves into it.
- Parallelly mix 1 tablespoon of cornflour in half cup water in a pot. Mix it well to make a smooth solution. Then add this cornflour solution in parts in the sauce. Add the cornflour solution slowly in parts, while mixing the cornflour solution by stirring, and simmering the sauce. This optional step I do to prepare a moderately thick consistent sauce.
- Cook it for another 5 to 6 minutes while continuously stirring the sauce.
- Check for the taste to adjust salt, sugar, and pepper accordingly to your personal choice.
- Switch off the stove and let your Schezwan sauce cool down.
- Serve your homemade Schezwan sauce as a dip for your momos or use it as a spread for your roll recipes. Or refrigerate it in an airtight jar to use later for preparing your Schezwan Fried rice, Schezwan noodles, etc.
This Schezwan sauce is a perfect balance of taste. Hot, spicy, delicious that does not burn your throat. Even your stomach will feel comfortable after consuming it.
It flavors your tongue, but you will never feel it burning in your stomach. Since I have also used carrom seeds in this recipe. Carrom seeds help to digest spicy recipes. The taste of carrom seeds is a bit earthy with lemony and minty tones. Thus carrom seeds do not disturb the taste of Schezwan Chutney, while helps in digestion too.
Uses of Schezwan Sauce / Schezwan Chutney
Schezwan Chutney is a popular dip for Momos. It is also used as a spread to flavor many roll recipes. We also use this sauce to prepare many recipes like Chilli Paneer, Schezwan Fried Rice, Spring Rolls, Chili Chicken, etc.
Try this Schezwan Chutney recipe at your home. You can also prepare this in a large volume. As you can easily store it an airtight jar for 3-4 months in your refrigerator.
Also, do not forget to share your favorite memory with this dish in our comment section below.