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  • Writer's pictureDEVANSHI DOSHI

Jain Schezwan Sauce

Author: Jain Recipes Category: Chutney Cuisine: Italian

Yields: 20 Serving

Difficulty: Medium

Prep Time: 10 mins

Cook Time: 20 Mins

Total Time: 30 Mins


2 cups dry red chilies

1/4th cup sesame oil

1/4th cup chopped celery stick

1 small green capsicum chopped

1 small red bell pepper chopped

1/2 tsp asafetida / hing

1/4th cup water

1/2 tsp Szechuan peppercorn, crushed

2 tbsp vinegar

2 tbsp soy sauce

1 tbsp sugar

2 tbsp tomato ketchup

Salt to taste


Step 1. Firstly, soak dried red chili in hot water for 30 minutes or till they turn soft.

Step 2Discard the water and blend to smooth paste adding water if required. Keep aside.

Step 3.In a wok, heat ¼ cup sesame oil. Put in the chopped celery. Stir fry for a minute, add in asafetida chopped capsicum, and red bell pepper cook for a minute or so and then stir the red chili paste.

Step 4 Cook until the chili paste is nicely cooked and oil begins to ooze out.

Step 5 Then add ¼ cup water and adjust consistency.

Step 6 Cover and simmer for 15 minutes.

Step 7 Make sure to cook the sauce till oil floats on top.

Step 8 Furthermore add in Szechuan peppercorn, vinegar, soy sauce, tomato ketchup, sugar and salt to taste.

Step 9 Mix well making sure everything is combined well.

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