Schezwan Sauce/ Indo- Chinese Chutney

Schezwan Sauce is used in all the Indo Chinese food. It gives unique taste and beautiful colour to the Chinese rice, noodles and other dishes. I enjoy having it with nachos, chips, papad...almost everything.

Ingredients :
10 dried red chillies
2 tsp chopped garlic
1 tsp chopped ginger
1 tsp Sesame seeds (optional)
Salt to taste
4 tsp onion chopped
Tomato puree of 1/2 tomato
1 tsp Vinegar

½ tsp soya sauce

Method:
Soak dried red chillies in water overnight. Drain the water, add salt and blend coarsely the next day.
Heat oil in a pan. Once oil is smoky hot add chopped garlic, ginger, sesame seeds and onion. Saute onions till it gets translucent.
Add tomato puree and fry untill oil separates.
Add red chilli paste and fry for 2 minutes
Lastly add soya sauce (it brings nice dark red color to the sauce).

Schezwan Sauce is ready now. Find more chutney recipes HERE

Notes: -You can use tomatoes ketchup instead of tomatoes pure also

-Oil must be very hot for any Chinese recipe you make.

-Adding 1 more tsp oil will make the sauce last longer. Store it in ait tight container for 1 week in the fridge.