Ingredients

• 1/4 cup - garlic, finely chopped
• 2 tbsp - ginger, finely chopped
• 4 tbsp - oil
• 12 - red chilli
• 1/2 tsp - soya sauce
• 1/4 tsp - pepper powder
• 1/2 tsp - tomato ketchup
• Salt to taste
• 1/4 cup - water

How to Make Homemade Schezwan sauce

• Soak the red chilli in water for an hour.
• Take out the seeds and grind it into a smooth paste. Add a few tsp of water if necessary while grinding.
• the easier way to take out the seeds is, take it out before soaking. This makes the job easy.
• In a pan add the oil and add the finely chopped ginger and garlic. Saute for few minutes till the garlic turns golden brown colour. Saute in a low flame, else it will not get cooked.
• Add the ground red chilli paste to this. ( 2tbsp )
• Mix well and cook for 2 minutes till the oil oozes out.
• Add the soya sauce and pepper powder.
• Add tomato ketchup and salt as needed.
• Keep in mind that the sauces(soya and ketchup) contains salt.
• Add 1/4 cup of water to this and cook for few minutes till it reaches a saucy consistency.
• Add little extra water if you want, but do not add too much.
• Sauce is ready.
• This can be stored in a clean bottle for 10 days in the refrigerator
• Recipe courtesy: Jeyashri's Kitchen