Homemade Schezwan Sauce, a fiery hot and spicy sauce made from lots of Red Dry Chili, garlic, ginger and some condiments. It is very popular Indo-Chinese sauce. There are many ways to spell it, Schezwan or Sichuan or Schezun. But It doesn't matter when it tastes heavenly. :)

Homemade Schezwan Sauce is used for many dishes like Schezuan Fried rice, Schezwan Noodles, as a spread on Dosa or As a dip with Momos. You can also use this sauce to make stir-fried vegetables or slather on parathas, roll it up and enjoy as a quick snack. :) I have always been a huge fan of Indo Chinese Recipes particularly street food like Manchurian, Hakka noodles, Chinese bhel etc.

I have used a combination of Chile Arbol (Which is very hot) and Mexican chili(Which is mild). You can use any hot and mild combination of chilies.

We like this chutney very spicy that's why I didn't deseed the chilies. If you don't like too much spicy, remove all the seeds. Break the chilies into two and It will be easy to remove seeds.

You will notice in the recipe that I have used more oil. The reason is I wanted to store this chutney for 2 weeks. Oil increases the shelf life. So if you want to store this chutney, use more oil. You can store this in an airtight container in the refrigerator up to two weeks or up to a month in the freezer.

To know how to make Homemade Schezwan Sauce with instructions and measurements, check out my website:
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