Learn how to make this simple indo-chinese schezwan sauce which goes really well with chicken lollipops, schezwan rice, noodles and manchurian.
- 1/3 cup vegetable oil
- 15 Cloves garlic (finely chopped)
- 1 1/2 inch ginger (finely chopped)
- 6 Shallots (or Sambhar Onions, minced)
- 23 Kashmiri Red Chilies (soaked in water for half an hour)
- 3 Bedgi Chillies (Gundu Chillies, soaked for half an hour)
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1/4 cup water
- 2 tablespoons ketchup
- 3 tablespoons sugar
- Salt to taste
- Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
The nutrition label below is for 15 servings