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.  

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

• 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:

If you have liked this video Hot Fresh Chili Garlic Sauce | How to Make Red Chili Sauce at Home | Easy Homemade Schezwan Chutney, do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.

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.

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.

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.

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 | 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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

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

You can follow me on Facebook, Pinterest, Twitter or Instagram

Thank you for stopping by my blog. Your feedback and comment is much appreciated.  Hope you have enjoyed reading this post. Do not forget to Like and Subscribe.

Will be back with another interesting post.

Until then
Stay Bright!

Pin for Future Reference