Schezwan sauce, with its bold, fiery flavours, is a quintessential component of Indian-Chinese cuisine. Here is an easy recipe to make the perfect, restaurant-style Sichuan sauce at home.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Schezwan Sauce
- Ways to Use Schezwan Sauce:
- Schezwan Sauce Recipe
Originating from Sichuan (also spelt as Szechuan) cuisine in China, known for its bold spices, particularly Sichuan peppercorns. Schezwan sauce in the Indian context is a spicy, flavorful condiment used primarily in Indo-Chinese cuisine. It is known for its bold and fiery taste, with a balance of heat, garlic, and tangy undertones.
It’s commonly used to spice up dishes like fried rice, noodles, momo (Tibetan dumplings), stir-fries, and even as a dipping sauce for snacks like spring rolls .
Why You Should Make it at Home
- less sugar makes it a healthier option than store-bought ones.
- easy to customize based on your heat tolerance.
- free from artificial additives and preservatives.
- it is vegan, nut and gluten-free
Ingredients You’ll Need
- Red Chillies: The base is made from dried red chillies, preferably Kashmiri which gives the sauce its heat and distinctive red colour.
- Garlic, Ginger , and Coriander Stalks give the Schezwan sauce a pungent taste and aromatic flavour.
- Fresh Tomato is a healthier substitute for tomato ketchup.
- White Vinegar provides acidity and also acts as a preservative.
- Soy Sauce gives it depth and a slightly sweet, savoury taste.
- Sichuan Peppers , also known as Szechuan Peppers . They are native to China, particularly in the Sichuan province, where they are a key ingredient in the region’s famous cuisine.
- Sugar balances the heat of red chillies and peppers.
- Sesame Oil or refined vegetable oil to cook the sauce.
How To Make Schezwan Sauce
Preparing the Chillies:
- De-seed the chillies : To control the spice level, it’s important to remove the seeds. Using scissors or a knife, cut off the stems and shake out as many seeds. If you prefer your Schezwan sauce to be hot, leave the seeds.
- Soak the de-seeded chillies in hot water for 20-30 minutes. This softens the chillies, making them easier to grind into a smooth paste.
- Grind to a paste : After soaking, drain the water and transfer the softened chillies to a blender. Add about ¼ cup of fresh water, diced tomatoes, and blend into a smooth paste. Keep the paste thick and not watery.
Cooking the sauce:
- Heat Oil in a heavy-bottomed pan. It might seem like a lot of oil, but the oil helps preserve the sauce, enhances its richness, and brings out the flavours.
- Add Garlic, Ginger , and Coriander Stalks once the oil is hot. Sauté this mixture until aromatic. No need to brown them. This step is crucial as it forms the aromatic base of the sauce.
- Add the chilli paste . Be cautious, as the chilli paste might splatter in the hot oil.
- Stir well to combine , and let the mixture cook on medium heat for about 5 – 6 minutes. You’ll notice the oil separates from the paste, which is a sign that the chillies are cooked properly.
- Season the sauce with soy sauce, vinegar, sugar, Sichuan peppers, and salt to taste. The sugar helps balance the heat and tanginess, while the soy sauce adds a savoury umami flavour that is characteristic of Schezwan sauce.
- Simmer the sauce, stirring occasionally. Allow it to cook for another 5-6 minutes on low heat, letting all the flavours meld together.
- Check Seasoning : Before turning off the heat, taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or vinegar-based on your taste preference.
Ways to Use Schezwan Sauce:
- Schezwan Fried Rice : Toss your leftover rice with vegetables, and a generous amount of Schezwan sauce for a quick and flavourful fried rice .
- Noodles : Stir Fry Hakka noodles with veggies for an easy Schezwan noodles recipe.
- Dip for Snacks : Use it as a dipping sauce for spring rolls, momo, or even samosas and pakoras.
- Marinade : Use it as a marinade for paneer, tofu, or chicken before grilling.
- Spread : Spread it on sandwiches, burgers, or pizzas for an extra kick of flavour.
More Sauce and Dip Recipes
- Hummus
- Chilli Oil
- Tomato Salsa
- Garlic Yogurt Sauce
- Spicy Peanut Sauce
- Thai Sweet Chilli Sauce
- Greek Cucumber Sauce
Ingredients
- ▢ 200 gram dried red chillies (preferably Kashmiri Red Chilli)
- ▢ 1 medium size tomato, diced
- ▢ 2 tablespoon minced garlic
- ▢ 1 tablespoon minced ginger
- ▢ 8 – 10 coriander stalks, finely chopped
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon white vinegar
- ▢ 2 tablespoon light brown sugar
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon Sichuan Peppers
- ▢ 4 tablespoon sesame oil
Instructions
- De-seed the chillies by cutting and removing the seeds. If you prefer your Schezwan sauce hot, leave the seeds.
- Soak th e de-seeded chillies in hot water for 20-30 minutes. This softens the chillies, making them easier to grind into a smooth paste.
- After soaking, drain the water and transfer the softened chillies to a blender. Add about ¼ cup of fresh water, diced tomatoes, and blend into a smooth paste. Keep the paste thick and not watery.
- Heat oil in a heavy-bottomed pan. Add garlic, ginger, and coriander stalks once the oil is hot. Sauté this mixture until aromatic. No need to brown them. This step is crucial as it forms the aromatic base of the sauce.
- Add the chili paste after the garlic and ginger are well sautéed. Be cautious, as the chili paste might splatter in the hot oil.
- Stir well to combine everything, and let the mixture cook on medium heat for about 5 – 6 minutes. You’ll notice the oil separates from the paste, which is a sign that the chillies are cooked properly.
- Season the sauce with soy sauce, vinegar, sugar, Sichuan peppers, and salt to taste.
- Before turning off the heat, taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or vinegar-based on your taste preference.
- Once the Schezwan sauce is cooked, let it cool completely before transferring it to an airtight container.
Recipe Notes:
- Storing the Sauce: Schezwan sauce can be stored in the refrigerator for up to 3-4 weeks, thanks to the oil and vinegar, which act as natural preservatives. Just make sure to use a clean, dry spoon each time to extend its shelf life.
- It might seem like a lot of oil, but the oil helps preserve the sauce, enhances its richness, and brings out the flavours.
- If you want to make it a little saucy, add vegetable stock instead of water while simmering the sauce.
- Substitute Schezwan peppers with white peppers for a mild peppery flavour.
Nutrition
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Schezwan Sauce Recipe
Equipment
- Mixing Bowl
- Heavy Bottom Kadhai
Ingredients
- 200 gram dried red chillies (preferably Kashmiri Red Chilli)
- 1 medium size tomato, diced
- 2 tablespoon minced garlic
- 1 tablespoon minced ginger
- 8 - 10 coriander stalks, finely chopped
- 1 tablespoon light soy sauce
- 1 tablespoon white vinegar
- 2 tablespoon light brown sugar
- 1 teaspoon salt or to taste
- ½ teaspoon Sichuan Peppers
- 4 tablespoon sesame oil
Instructions
- De-seed the chillies by cutting and removing the seeds. If you prefer your Schezwan sauce hot, leave the seeds.
- Soak th e de-seeded chillies in hot water for 20-30 minutes. This softens the chillies, making them easier to grind into a smooth paste.
- After soaking, drain the water and transfer the softened chillies to a blender. Add about ¼ cup of fresh water, diced tomatoes, and blend into a smooth paste. Keep the paste thick and not watery.
- Heat oil in a heavy-bottomed pan. Add garlic, ginger, and coriander stalks once the oil is hot. Sauté this mixture until aromatic. No need to brown them. This step is crucial as it forms the aromatic base of the sauce.
- Add the chili paste after the garlic and ginger are well sautéed. Be cautious, as the chili paste might splatter in the hot oil.
- Stir well to combine everything, and let the mixture cook on medium heat for about 5 – 6 minutes. You’ll notice the oil separates from the paste, which is a sign that the chillies are cooked properly.
- Season the sauce with soy sauce, vinegar, sugar, Sichuan peppers, and salt to taste.
- Before turning off the heat, taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or vinegar-based on your taste preference.
- Once the Schezwan sauce is cooked, let it cool completely before transferring it to an airtight container.
Notes
- Storing the Sauce: Schezwan sauce can be stored in the refrigerator for up to 3-4 weeks, thanks to the oil and vinegar, which act as natural preservatives. Just make sure to use a clean, dry spoon each time to extend its shelf life.
- It might seem like a lot of oil, but the oil helps preserve the sauce, enhances its richness, and brings out the flavours.
- If you want to make it a little saucy, add vegetable stock instead of water while simmering the sauce.
- Substitute Schezwan peppers with white peppers for a mild peppery flavour.
Nutrition
Roasted Nuts are a healthy, wholesome, gluten-free snack. Here is a roasted nuts recipe in 4 flavours – masala cashews, honey spiced almonds, herb walnuts, and mint foxnuts. Be sure to watch the video!
Estimated reading time: 4 minutes
- Roasted Nuts – 4 Flavours
- Ingredients You’ll Need
- Watch Roasted Nuts Video
- Serving and Storage
- Roasted Nuts Recipe
When it comes to winter food to keep us warm, our first thought instantly goes to soups and stews . But nuts and dried fruits also are a great source of energy and nutrition. They are loaded with protein and good fats – great for skin and heart.
Medical research says nuts help lower bad cholesterol and increase good cholesterol; they also regulate blood sugar and help reduce blood pressure.
Nuts taste great as they are. So why roast them? Roasting brings out the oil that most nuts produce, enriches the flavour, and makes them extra crunchy and delicious.
Roasted Nuts – 4 Flavours
- Masala Kaju (Cashew)
- Spiced Honey Almonds
- Herb Walnuts
- Mint Makhana (Foxnut)
These roasted nuts are gluten-free, easy to store, perfect for healthy munching, and require minimal ingredients.
A pack of homemade assorted nuts makes an excellent edible gift for the Holiday and festive season to share with family and friends. Do you need more reason to bookmark this roasted nuts recipe?
Ingredients You’ll Need
- Nuts: For this roasted nuts recipe, you need whole nuts (almonds with skin) without the outer hard shell. Try to use good quality nuts for roasting rather than stale/old ones.
- Seasoning: Add the salt and seasoning sparingly as you don’t want to overpower the natural flavour of the nuts.
- Tools: A stir-fry pan, a couple of mixing bowls, a big tray or sheet, and a good spatula.
Masala Kaju (Cashew): This is an Indian-style spicy roasted cashew recipe. The white cashews are roasted in ghee and later seasoned with red chilli powder, salt, pepper, and Chaat Masala.
In India, masala kaju is the most popular roasted nut flavour. As the name suggests, it is spicy with the sweetness and richness of ghee.
Honey Spiced Almonds : They are my favourite flavour of roasted nuts.
The honey, cinnamon, and chilli-flavoured savoury almonds are coated with a layer of white sugar. Making them crunchy and super addictive.
They are a sweet, spicy, caramelized goodness that disappears fast. So I suggest making a large batch of these honey-spiced almonds.
Herb Walnuts: Toasted in butter with oregano, chilli flakes, salt, pepper, and brown sugar, these herb walnuts are the tastiest.
The addition of oregano makes them so flavoursome. You can use thyme, rosemary, sage, or other herbs to flavour the roasted walnuts.
Roasted Mint Makhana: The foxnuts are the new superfood. Apart from making curry and phirni , you can roast them in ghee and flavour them with salt, red chilli powder, cumin powder, and mint powder.
They are low in calories, not so expensive, and easy to roast. You can eat roasted makhana while fasting as well.
Watch Roasted Nuts Video
Serving and Storage
Allow roasted nuts to cool down completely before storing them. Transfer them to separate airtight containers and store them at room temperature.
They remain fresh, crunchy, and tasty for weeks except for foxnuts (best to consume them within a day or two).
Serve homemade roasted nuts with a cup of tea as a snack, or carry them around with you to satisfy those in-between meals munching cravings.
More Recipes With Nuts
- Banana Date Milkshake
- Chewy Granola Bars
- Basil Walnut Pesto
- Overnight Oats
- Badam Milk
Ingredients
Ingredients For Masala Cashew (Kaju)
- ▢ 1 cup cashew (kaju)
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon black pepper powder
- ▢ 1 teaspoon Chaat Masala
Ingredients For Herb Walnuts
- ▢ 1 cup walnuts
- ▢ 1 tablespoon unsalted butter
- ▢ 1 teaspoon oregano
- ▢ 1 teaspoon red chili flakes
- ▢ Salt & pepper to taste
- ▢ 1 tablespoon light brown sugar
Ingredients For Honey Spiced Almonds:
- ▢ 1 cup almonds
- ▢ 1 tablespoon unsalted butter
- ▢ ¼ cup honey
- ▢ 1 teaspoon cinnamon powder
- ▢ 1 teaspoon paprika or red chili powder
- ▢ Salt to taste
- ▢ ¼ cup granulated white sugar
Ingredients For Mint Foxnut (Makhana)
- ▢ 1 cup foxnut (phool makhana)
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 tablespoon mint powder
- ▢ Salt to taste
Instructions
Roasted Masala Cashew
- Heat ghee in a stir fry pan. Add cashew, fry till they are light golden in color and crisp. Transfer to a bowl.
- Add salt and spices. Mix nicely. Allow them to cool completely before storing in an airtight container or serve immediately.
Roasted Herb Walnuts
- Heat butter in a stir fry pan. Add walnuts and fry for 5 – 6 minutes to make them crisp.
- Add salt and spices. Mix nicely. Allow them to cool completely before storing in an airtight container or serve immediately.
Roasted Honey Spiced Almonds
- Dry roast almonds for 5 – 6 minutes to make them crisp. Transfer to a bowl and set aside.
- In the same pan, heat butter, honey, cinnamon, and chili powder. Mix nicely. Turn off the heat. Add dry roasted almonds and combine nicely to coat each piece with the glaze.
- Transfer honey almonds to a mixing bowl. Add sugar and salt. Mix nicely. Arrange them in a single layer on a large platter or baking sheet to cool down completely.
- Serve immediately after almonds turn crisp or store in an airtight containter.
Roasted Mint Foxnut
- Heat ghee in a stir fry pan. Add salt, spices, and mix nicely. Add foxnut and stir to coat each piece with the spice mix.
- Fry over low heat till foxnut turn crisp.
- Transfer to a bowl and serve immediately.
Recipe Notes:
- Adjust the quantity of salt and seasoning according to personal taste and preference.
- To make vegan roasted nuts, you can use coconut oil or vegan butter.
- Add the salt and seasoning sparingly as you don’t want to overpower the natural flavor of the nuts.
Nutrition
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