Schezwan Sauce

Schezwan Sauce

Prep Time: 20 mins | Cook Time: 20 mins | Makes: 1 cup

Schezwan Sauce1


Red Chillies – 50 nos
Finely Chopped Ginger – 2 tbsp
Finely Chopped Garlic – 2 tbsp
Sugar – 4 tbsp
Salt – as needed
Vinegar – 2 tbsp
Soy Sauce – 1 tbsp
Tomato Ketchup – 3 tbsp
Oil – 4 tbsp
Water – 1/4 cup + 2 tbsp


  1. Break the red chillies into halves and soak it in boiling water for 20 mins. The chillies will swell up with time.
  2. Take the soaked red chillies and grind to a smooth paste with 2 tbsp of water.
  3. Heat oil in a pan, add the chopped ginger, garlic and fry until raw smell goes away.
  4. Add the ground chilli paste and mix well.
  5. Add the sugar, salt, vinegar, soy sauce and tomato ketchup. Mix it up and stir for 5 mins.
  6. Now add 1/4 cup water and boil it well. Once the sauce thickens up and the oil starts oozing out, switch off the flame and allow it to cool completely.
  7. Store it in an air tight container or glass jar. Store it in refrigerator for up to 1 month.
Schezwan Sauce2


  1. Schzewan Sauce in general is very spicy. I have used 50 chillies and it was a little bit spicy for our taste buds (the spiciness was tolerable when mixed with rice). You can increase or decrease the amount of red chillies to suit your taste.

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