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Schezwan Sauce Recipe - Schezwan Chutney

Schezwan sauce is a spicy and hot condiment to have in your refrigerator to whip up some quick and easy meals.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Condiments
Cuisine: Indo Chinese
Servings: 1 jar
Author: Radhika


  • Whole dry red chilies - 15
  • Byadgi chilies or Kashmiri red chilies - 10
  • Garlic - 20 to 25
  • Ginger - 3 tbsp grated
  • White vinegar - 2 tbsp
  • Soy sauce - 1 tbsp
  • Tomato ketchup - 2 tbsp
  • Black pepper powder - 1/2 tbsp
  • Salt - to taste
  • Sesame oil - 1/4 cup



  • Removing the seeds from red chilies is optional. I don't do it. If you wish to do so, just break them into two and tap on the kitchen surface and the seeds will fall off.
  • Soak both the red chilies together in boiling hot water for 15 mins.
  • Pound the garlic coarsely using a mortar and pestle. Set aside.

How to make Schezwan Sauce:

  • Squeeze the red chilies well and place it in a mixer jar. Add 1 tbsp vinegar first and grind it to a coarse paste.
  • Wipe the sides of the jar, add remaining 1 tbsp vinegar and grind it to a smooth paste.
  • Heat a pan with oil. When it begins to smoke, switch off stove, add garlic, ginger and mix well.
  • Switch on the stove again and cook over low flame till the garlic and ginger changes color to a light brown. Stir frequently to avoid the ginger and garlic from sticking to the pan.
  • Add the ground chili paste and mix well for the oil to get incorporated well.
  • Add soy sauce, tomato ketchup, black pepper powder, salt, mix well and cook over low flame for 4-5 mins.
  • The oil will begin to separate. Take off stove and let the sauce cool completely.
  • Transfer this schezwan sauce to a clean, dry bottle.
  • Store the jar in the refrigerator and use a clean spoon when required.
  • This schezwan sauce will keep well for upto 1 month in the refrigerator.


Use any unflavored vegetable oil in place of sesame oil, if you do not like its flavor.