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Schezwan sauce

Spicy and Versatile Schezwan sauce Recipe.


  • 40 Kashmiri dried red chilies (Or any other less spicy chilli)
  • 10 red chili any spicy variant dried red chilies
  • 10-12 shallots or Small Smabar Onions Roughly chopped
  • ½ cup garlic Chopped Roughly
  • ⅛ cup ginger minced
  • 1 stick celery
  • ⅛ cup ketchup
  • ⅛ cup Chilli Sauce (Red)
  • 1 tbsp Regular Vinegar
  • ¾ cup Sesame Oil or Vegetable Oil
  • ½ tsp ajinomoto (optional)
  • ½ tbsp black pepper
  • 1 tsp soya sauce
  • 1 - 2 tbspn sugar
  • to taste salt


  • Soak red chilies in warm water for at least 1 hour.
  • In a pan heat ½ cup oil. Once heated add sambar onions. Fry for a couple of minutes till it is cooked through and light golden brown in color.
  • Add chopped garlic,ginger and celery. Fry till the raw smell goes.It should not be browned too much. Bring it to room temperature.
  • Put all the above fried ingredients in a food processor and pulse a couple of times to make a coarse mixture. ( Don't make a fine paste).
  • Heat rest of the oil in the same pane. Add above mixture. Cook on low flame.
  • Meanwhile drain all the water (reserve a little) from soaked red chilies. Add vinegar to the chilies and make a slightly coarse paste. (If the mixture is too dry add some reserved soaked water to the mixture)
  • Add ground chili paste to the pan.Add rest of the ingredients and fry until all the oil separates.
  • Cool down the paste and store in a sterilized air tight jar. Keep in the refrigerator


1. You can also very finely mince the sambar onions,garlic,celery and ginger. Add all the oils to the pan and saute finely minced sambar onions,celery,garlic and ginger. Fry till raw smell is gone. Then proceed with step 6.
2. This Sauce keeps well in the refrigerator for upto 1 month. Use dry spoon while taking out the sauce from the bottle.
3. If you want a Spicier version then substitute few kashmiri red chilies with the Spicier version.