Accompaniments and sides
Hot Fresh Chili Garlic Sauce | Schezwan Chutney

Hot Fresh Chili Garlic Sauce | Schezwan Chutney


Hot Fresh Chili Garlic Sauce | How to Make Red Chili Sauce at Home | Easy Homemade Schezwan Chutney with step by step instructions and video

Schezwan sauce from Fresh Red Chili | How to Make Red Chili Sauce at Home | Easy Homemade Chili Garlic Chutney predominantly goes very well with Chinese, Indochinese, Thai or any Asian cuisine or to pep up bland less spicy food. It has a wonderfully vibrant fiery red color.

Hot Fresh Chili Garlic Sauce  is used for stir fry recipes, fried fish, fried rice, tofu, noodles and pasta. It can be also used as a peppery dipping sauce for Tandoori Chicken Lollipops, prawns tempura, Crispy Spring Rolls. Home made Chili Garlic Sauce is so flavorful that makes it par excellence.  

hot fresh chili garlic sauce

What is Hot Fresh Chili Garlic Sauce

It is a popular spicy red chili dip or sauce from the Indo Chinese cuisine. This sauce recipe is made from fresh red chilies, garlic and a blend of cooking oil such as olive oil. Select variety of red chilies according to your tolerance level. Hot Chili Garlic Sauce has myriad uses. Schezwan sauce for cooking purpose can also be made from dried red chilies

Fresh red chili varieties make a fiery red color Schezwan chutney. Use whatever variety of fresh red chili is in season locally. Some red chili varieties ar Habanero, Thai bird chili,scotch Bonnet, Snap Pepper. Strike a balance that is not extremely hot.

Hot Chili Garlic Sauce has a good shelf life. Except vinegar and generous amounts of oil, no other preservative goes into the making of Home made hot fresh Chili Garlic Sauce. The generous quantity of oil in which the sauce is cooked preserves it.

Whenever I decide to make spring rolls,  tempura or Indo chinese samosa for my family, the first thought that triggers is… Is  there hot garlic sauce stored in the fridge? If YES!….. I’m saved. Then I move on to making the spring rolls, tempura or samosa. If NO!…. then reverse engineering sets in. I first have to go one step back and prepare this hot chili garlic sauce. When I’ m done with it, then I move on  It seems as if you cannot savor some recipes without  this fiery chili garlic sauce. 

You will enjoy the hot kick of this sauce with other snacks such as Quinoa Oats and Nuts Patties, Potato Lentil Rolls, Crispy Aloo Tikki

This sauce once prepared  remains good for months. Those who make this chili garlic  sauce regularly, buy kilos of  fresh red chillies when in season, prepare and store in the fridge or freezer and enjoy it throughout year along with snacks or for prepping other dishes. 

Ingredients to make Schezwan Chutney at Home

hot chili garlic sauce ingredients
  • Fresh Red chilies fresh red chillies – (should be neither too hot or mild; or you can use a mix of hot as well as mild chillies.
  • Oil – use a mix of regular cooking oil , olive oil and sesame oil 
  • Garlic
  • Salt to taste
  • White vinegar – acts as preservative
  • Soy sauce – a teaspoon to mellow down the heat
  • Water – for grinding the chilies.

Video Recipe:

Hot Chilli Garlic Sauce | How to Make Red Chili Sauce at Home | Easy Homemade Chili Garlic Sauce

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How to make Hot Chili Garlic Sauce at Home

Rinse and remove stalks of the red chilies. Chop in an electric chopper.

Transfer the chopped chilies in a blender. Discard the seeds.

Remove the peel from garlic and chop roughly.

Blend the chilies and garlic using water till thick coarse texture paste is formed.
Transfer the chili garlic paste in a wide pan and keep on low to medium flame.

hot fresh chili garlic sauce
2 hot fresh chili garlic sauce
3 hot chili garlic sauce

Add a cup of oil.

Saute the chili garlic paste on medium flame till all the water dries up . Take care since the water droplets may splutter all over. It is a good practice to keep the pan half covered till the water dries up. Need to be careful and patient here.

Once water dries up , add the salt.

hot chili garlic sauce

Saute on low flame till rawness of chilies goes. Some more oil maybe needed while sauteing.

Add the vinegar and saute till oil floats.

Once the chili sauce is cooked and oil floats , put off the flame.

hot fresh chili garlic sauce

Cool and then add the soy sauce . This step is optional. You may choose to store the chilli garlic sauce without the soy sauce . The soy sauce can be added just before serving.

Serving Suggestions

Serve as an accompaniment with spring rolls, tempuras, etc….

This sauce remains good for 3-4 months in the fridge if properly handled or for a year if stored in the freezer . Take out only required  portions  to consume from the storage jar that is placed in the fridge or freezer section.

Add a bit of soy sauce to the chili garlic sauce  just before serving-optional but recommended .  

Tips for Perfect Hot Fresh Chili Garlic Sauce:

Ensure that there is enough oil in the sauce so that it doesn’t spoil. Once prepared, store this chili garlic sauce in a jar and refrigerate it. Take out serving portions when required. 

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Recipe card for Fresh Hot Chili Garlic Sauce

Hot fresh Chili Garlic Sauce Pin

Hot Fresh Chili Garlic Sauce | Schezwan Chutney

Hot Fresh Chili Garlic Sauce is a popular spicy red chili dip or sauce from the Indo Chinese cuisine. This sauce recipe is made from fresh red chilies, garlic and a blend of cooking oil such as olive oil.
5 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course Dips, Sauces, Side Dish
Cuisine Chinese, Indo Chinese

Ingredients
  

  • 500 grams fresh red chilies should be neither too hot or mild; or you can use a mix of hot as well as mild chilies.
  • 1.5 to 2 cup oil ; use a mix of regular cooking oil olive oil and sesame oil
  • 8-10 cloves garlic
  • salt to taste
  • 2-3 teaspoons white vinegar
  • 1 teaspoon soy sauce
  • 1/2 cup water

Instructions
 

  • Firstly, rinse and remove stalks of the red chilies. Chop in an electric chopper.
  • Then transfer the chopped chilies in a blender. Discard the seeds.
  • Remove the peels from garlic and chop roughly.
  • Blend the chilies and garlic using water till thick coarse texture paste is formed.
  • Transfer the chilli garlic paste in a wide pan and keep on low to medium flame.
  • Add a cup of oil.
  • Sauté the chilli garlic paste on medium flame till all the water dries up . Take care since the water droplets may splutter all over. It is a good practice to keep the pan half covered till the water dries up. Need to be careful and patient here…
  • Once water dries up , add the salt.
  • Sauté on low flame till rawness of chilies goes.
  • Some more oil maybe needed while sautéing.
  • Add the vinegar and sauté till oil floats.
  • Once the chilli sauce is cooked and oil floats , put off the flame.
  • Cool and then add the soy sauce . This step is optional. You may choose to store the chilli garlic sauce without the soy sauce . The soy sauce can be added just before serving.
  • Serve as an accompaniment with spring rolls, tempuras, etc

Notes

  • This sauce remains good for 3-4 months in the fridge if properly handled or for a year if stored in the freezer.
  • Take out only required portions to consume from the storage jar that is placed in the fridge or freezer section.
  • Add a bit of soy sauce to the chilli garlic sauce just before serving-optional but recommended.
Keyword cooking sauce, dipping sauce, fresh red chili, hot, Schezwan chutney, shezwan sauce from fresh chili

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3 years ago

[…] use red chilies or its paste that is a combination of spiciness and colour.  I use the Hot Chilli Garlic paste or Schezwan […]

Shobha Keshwani
2 years ago

5 stars

This is such a handy and versatile chutney or sauce. I also have it always ready. We can use it with snacks and also add to many dishes specially Chinese.

Mayuri Patel
2 years ago

5 stars
Neha whenever I get fresh red chillis, prefer to use those for my schezwan sauce. It tastes really good. If the chillis are mild I add a bit of red chilli powder. A versatile sauce to enjoy not only with Indo Chinese dishes but other snacks too.

archana
archana
2 years ago

5 stars

What a delicious Sechezwan sauce. Sounds just perfectly like the bottled version I regularly buy. Thanks to you now I will make mine at home. Never thought of using the sauce with tempura. Will do.

Kalyani
2 years ago

5 stars

this is totally a keeper, Neha. Love the presentation and the recipe as a whole too 🙂 I bet it tastes great cooked with some stir fried noodles too !

Priya vj
2 years ago

5 stars
Loved this recipe..schezwan sauce made at home is always flavorful aromatic and fresh without added colors,preservatives or any other additives . Loved the texture and color of the garlic chilli sauce.. am in love with the clicks

Seema Sriram
2 years ago

5 stars
The sauce is spectacular. We made some noodles and this sauce was stunning with it.

trackback
2 years ago

[…] is advisable to have stocks of sauces such as Schezwan Sauce from Dried Red Chili , Hot Fresh Chili Garlic Sauce; pastes like Fresh Coriander Paste; and chutneys like Tamarind Chutney, and Coriander Mint Chutney […]

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1 year ago

[…] Pakoda is on the outside and soft buttery on its inside. Dip them in Green Coriander Chutney or Hot Chili Garlic Sauce […]

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1 year ago

[…] add Schezwan Sauce or Hot Chili Garlic Sauce and tomato […]

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1 year ago

[…] hot Mirchi Pakoda with Green Coriander Chutney, Sweet Tamarind Chutney or Hot Chili Garlic Sauce. Enjoy with a cup of Karak chai or Hot Cardamom Coffee Latte […]

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9 months ago

[…] Shami Kababs with Coriander Mint Chutney or Hot Chili Garlic Chutney. You could wrap it in a tortilla just like Paneer […]

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2 months ago

[…] Goli Idli as an evening snack with coriander mint chutney , hot chili garlic sauce or coconut chutney and a cup of freshly brewed Coffee, Kadak Chai or Cardamom Caffe […]