Post published on March 13, 2021 by vspiceroute

Last post modified on May 16, 2021 by vspiceroute

Schezwan Sauce

Schezwan Sauce

Presenting Schezwan Sauce!!! Whenever I am craving Indian Chinese and need a quick meal then this sauce comes in handy. It satisfies my tangy and spicy food cravings. It’s a staple in my kitchen as it is so versatile and goes with everything. The sauce stores very well in the freezer and I usually make a batch that can last me for a while.
Don't forget to checkout my other recipes using this sauce.
Prep Time 30 minutes
Cook Time 10 minutes
Cuisine Chinese, Indian
Servings 8 oz


  • 20-25 dry red kashmiri chillies whole
  • 1/2 medium size onion
  • 1 tablespoon ginger
  • 2 tablespoon garlic grated
  • 2 tablespoon tomato ketchup
  • 2 teaspoonfuls soya sauce
  • 1 tablespoon white vinegar
  • 1/4 tsp white pepper powder
  • 1 teaspoon olive oil
  • 3/4 tsp salt or as needed


  • Soak the kashmiri red chillies in water for about 2-3 hours or if you are short on time then boil them on stove till they softens. Strain the water once the chillies soften and let it cool to room temperature.
  • Deseed some of the chillies if you want the sauce to be mild.
  • Grind all the ingredients listed above with the softened red chillies till it becomes a paste
  • On a pan heat the oil and then simmer the paste on low heat till it thickens and it’s the right consistency
  • Schezwan sauce is ready and stores very well in freezer for 6 months
Keyword sauce, spicy