Schezwan sauce



Sharing with you’ll a super simple Indo Chinese condiment, the popular Schezwan sauce!!  I think recheado masala is to Goan cuisine as Schezwan sauce is to the Indo-Chinese cuisine. They are pretty similar except for the use of sichuan peppers in the latter , also schezwan sauce doesn’t use garam masalas.

To describe the taste of the sauce, It’s fiery hot and a bit tangy with a very tiny hint of sweetness . Traditionally sichuan pepper go into the making of this sauce, since I can’t find them here, I generally make this with the usual dry Kashmiri chillies, which not only imparts a vibrant red color, but has a reasonably bearable spice tolerance as well. This sauce is so versatile, use it as a dip with chicken lollipops, or incorporate it in a dish like schezwan fried rice , schezwan potatoes etc. Well it’s a never ending list really!  Why buy the bottled one when you can easily make it at home with ingredients readily available in your pantry! No added color and artificial preservatives too:)


2 oz/ 55 grams (30 Kashmiri Chillies)

20 garlic pods, about 3/4th cup minced garlic

3 tablespoons finely minced ginger

1/2 cup finely chopped red onions/ shallots

3 tablespoons rice wine vinegar/ white vinegar

1 teaspoon soy sauce

2-3 tablespoons tomato ketchup

2-3 tablespoons brown sugar, adjust as per taste ( you can also use regular sugar)

salt and pepper to season

1/2 cup sunflower oil/ or any other cooking oil


  1. Deseed about 70% ( or as per spice preference ) , discard the membrane of the dry Kashmiri chillies. Soak dry Kashmiri red chillies in about 3 cups of hot water for about an hour.
  2. Strain the water, grind the red chilies to a smooth paste, add water little at a time if required.
  3. Heat oil in a deep bottomed pan. Add chopped garlic & ginger , saute on medium low heat until its turns golden brown and the raw smell is gone .Add the onions, saute  until translucent.
  4. Now add the red chili paste, mix well.
  5.  Keep stirring continuously on medium heat until the mixture leaves oil.
  6. Now add tomato ketchup, soy sauce, brown sugar & vinegar. Season with salt and pepper, Add 1/2 cup water. Mix everything well until it starts leaving oil. Taste for seasonings, adjust with more salt, sugar or vinegar. Let the sauce cool down then store it in a sterile glass container. Refrigerate it. Stays good for 2-3 weeks. Use a clean, dry spoon each time.





1. Start with a tablespoon of vinegar, ketchup and sugar. You can always add more as per your desired taste. I like mine tangy, So have used about 3 tablespoons of vinegar.

2. If you can find sichuan peppers , then crush a few of them and add them along with the red chilly paste.

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Have a beautiful week ahead !Thanks for stopping by!




  1. Jhuls says:

    Oh I love you, Freda!! 😀 It’s been a very long time since I am looking for a Schezwan sauce, but there’e issue about Schezwan peppercorns, blah blah blah and I cannot find them. I am surely saving this recipe for future use. By the way, I am not sure if the dried chili I have is the Kashmiri kind… so could I still use them?

  2. Loretta says:

    So vibrant and colorful Freda. Is it hot? I know kashmiri chilies aren’t that hot are they? I’ve never tried a Schezwan sauce before, it looks pretty good, and I suppose would pep up any dish.

  3. Vindhya says:

    Hi Freda… I have been ur big fan from the time I tried ur butterscotch cake recipe. Today I’m trying out ur schezwan sauce recipe. I hope it comes out good. I will surely let I know the reviews. One question, can I use this sauce as pizza sauce?

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