schezwan sauce

Schezwan sauce recipe with step by step photos. Schezwan sauce is a spicy and pungent sauce made with dry red chillies, garlic, shallots and spices. It is a fusion Indo Chinese recipe of a hot chili sauce. This is one of the most popular sauce recipes from the Indo Chinese cuisine.

Schezwan sauce is a versatile red chilli garlic sauce and can also be had as a dip. In India, it is also called as schezwan chutney. As I have mentioned above the chilies added in this sauce are dry red chilies, besides lots of garlic and bit of shallots.

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schezwan sauce

How to serve schezwan sauce

Schezwan sauce can be served as a condiment dip with snacks like potato wedges or veg cutlet, french fries, spring roll and veg momos. Even with the Indian pakoras, the sauce goes amazingly well. Apart from being served as a condiment, it is also added to Indo Chinese recipes like schezwan fried rice and schezwan noodles.

Whenever I plan to make schezwan fried rice or any other schezwan based dish, a day before I make the sauce. If you add more oil than what is mentioned in the recipe and keep a bit of oil floating on the top, the sauce has a longer shelf life. After adding the sauce to all the recipes, I make, the remaining sauce is served as a condiment to go with snacks. The schezwan sauce stays good in the refrigerator for about 2 to 3 weeks.

I have used a mix of the mildly hot Indian variety of Kashmiri red chilies and byadagi chilies. They give a good color, flavor and taste good too. Depending on your taste buds and spice tolerance, you can choose chilies with low heat or medium heat.

Usually, I add celery to the schezwan sauce. but this time, my celery plants could not survive the heat in the summers. But if you have celery, then do add them to the sauce.

How to make schezwan sauce

1. rinse and then soak the chilies in hot water for 30 minutes. you can also de-seed the chilies before you soak them.

soak chillies for making schezwan sauce recipe

2. drain and then remove the stalks. Break the chilies. Add them to a chutney grinder or blender.

chillies for schezwan sauce recipe

3. add water and make a smooth paste of the red chilies.

making schezwan sauce recipe

4. crush the sichuan peppers coarsely in a mortar-pestle. Keep aside. If you do not have sichuan peppers, then skip them.

making schezwan sauce recipe

Making schezwan sauce

5. heat sesame oil or any other vegetable oil in a pan.

oil for schezwan sauce recipe

6. add the garlic and ginger first and saute till their raw aroma goes away. Don’t brown them.

making schezwan sauce recipe

7. add the chopped shallots and then saute them till translucent.

making schezwan sauce recipe

8. Add the ground red chilli paste

making schezwan sauce recipe

9. Stir well.

sichuan pepper for schezwan sauce recipe

10. then add the crushed sichuan pepper. If you don’t have sichuan peppers, then just skip this step.

making schezwan sauce recipe

11. saute for 1 to 2 minutes more till you see oil leaving the sides of the sauce. Pour water and give a stir again.

making schezwan sauce recipe

12. simmer for 2 mins.

schezwan sauce

13. Add sugar, salt, pepper, soy sauce and vinegar. Stir and continue to cook the sauce for 5 to 6 minutes more.

schezwan sauce recipe

14. Once the schezwan sauce cools down, collect it in a small jar or bowl. Cover tightly with a lid and refrigerate.

schezwan sauce, schezwan sauce recipe

15. Serve schezwan sauce as a condiment with snacks or you can also add in recipes that require schezwan sauce.

schezwan sauce recipe

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STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Schezwan Sauce

4.85 from 45 votes
Schezwan sauce is a spicy and pungent sauce made with dry red chillies, garlic, shallots and spices. It is a fusion indo Chinese recipe of a hot chili sauce to perk up your meals.
schezwan sauce recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:15 mins
Total Time:50 mins
Course:side dish
Cuisine:indo chinese
Servings (change the number to scale):1 small jar
(1 CUP = 250 ML)

Ingredients

  • 20 dry red chilies - less hot or medium hot. i added a mix of 15 kashmiri and 4-5 byadagi dry red chilies
  • 4 to 5 shallots or 1 small onion - finely chopped
  • 15 garlic cloves - finely chopped
  • 1 inch ginger - finely chopped
  • 2 to 2.5 tablespoon water for grinding the red chilies
  • ½ cup water to be added later
  • 1 tablespoon rice vinegar or white vinegar or apple cider vinegar
  • 3 to 4 sichuan peppers, optional (skip if you don' have)
  • ½ tablespoon finely chopped celery, optional (skip if you don't have)
  • 1 to 2 teaspoon organic unrefined cane sugar or brown sugar - please add as required. for a more sweeter taste, you can even add up to 3 teaspoon sugar.
  • ¼ to ½ teaspoon black pepper powder or as required
  • ½ teaspoon light soy sauce or as required
  • 3 to 4 tablespoon sesame oil or any vegetable oil
  • salt as required

Instructions

preparation

  • Rinse and then soak the chilies in hot water for 30 minutes.
  • You can also de-seed the chilies before you soak them.
  • Drain. Remove the stems and then break the chilies. Add them to a chutney grinder or blender. Add water and make a smooth paste of the red chilies.
  • Crush the sichuan peppers coarsely in a mortar-pestle.

making schezwan sauce

  • Heat sesame oil or any other vegetable oil in a pan.
  • Add the garlic and ginger first and saute till their raw aroma goes away. Don't brown them.
  • Add the chopped shallots and then saute them till translucent.
  • Add the ground red chili paste and stir.
  • Then add the crushed sichuan pepper. Saute for 1 to 2 minutes more till you see oil from the sides of the sauce.
  • Add 1/2 cup of water and give a stir again. Simmer for 2 mins.
  • Add salt, sugar, pepper, soy sauce and vinegar. Also add celery now, if using.
  • Stir and continue to cook for 5 to 6 minutes more.
  • Check the taste and add more salt, sugar or pepper as required.
  • Once the sauce cools down, collect it in a small jar or bowl. cover tightly with a lid and refrigerate.
  • Serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.
  • It stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.

Nutrition Info (approximate values)

Nutrition Facts
Schezwan Sauce
Amount Per Serving
Calories 893 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 6g38%
Sodium 2605mg113%
Potassium 3412mg97%
Carbohydrates 115g38%
Fiber 17g71%
Sugar 60g67%
Protein 22g44%
Vitamin A 8570IU171%
Vitamin C 1315.4mg1594%
Calcium 245mg25%
Iron 11.2mg62%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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170 comments/reviews

  1. Thank you so much for all the wonderful sauces recipes. They are great and comes handy. Your site is just awesome. So many yummy recipes. Thank you ?

    • welcome rhea. glad to know that you liked the recipes and the website.

  2. i have tryed today but it becum to much very much spice cant tell so much spice it was wanna try it again…

    • schezwan sauce is spicy. add a puree of 1 large tomato and cook it with the sauce. add some sugar also just to make the sauce lightly sweet and it will balance the tang of the tomatoes also.

  3. I made this sauce today. Turned out very good. My food processor did not do a good job of grinding the red chilies. Next time I’ll use my vitamix because I’m definitely going to make it again.5 stars

    • Thanks Madhav for sharing positive feedback on Schezwan sauce recipe.

  4. I have made this sauce three times till date and everytime i made it, my wife loved it. Thanks for sharing such a wonderful recipe. I skipped celery since my wife doesn’t like it but still this is so yumm… Thanks once again and GOD bless!!5 stars

    • Welcome Kunal. Glad to know that you both like the schezwan sauce recipe. Thanks for your positive feedback and best wishes.

  5. What can we use instead of vineager?

    • just skip it.

  6. Super tasty.. loved by everyone at home 🙂 Thanx a lot5 stars

    • welcome and thankyou zehra 🙂

  7. This is really helpfull for me first of all check than i will do how to make5 stars

  8. Can I use fresh red chilies instead? If so, how many?

    • you can use fresh red chilies. add about 10 to 12, depending on the heat intensity. if less hot, then add about 12. if medium then add 10.

  9. How long is the shelf life?5 stars

    • nick if you place them in the freezer it could last for up yo 2-3 months also. hope this help’s you.

  10. Your recipe is very easy &delicious . I love it.

    • thankyou so much alka 🙂

  11. Your all recipes are just wonderfull u r just amazing. I wanna make one request please DASSANA please i want pav bhaji masala recipe please make it available as soon as possible please i waiting eagerly

    • thankyou aisha 🙂 surely have taken your request for pav bhaji masala recipe on our file 🙂 will try posting soon.

  12. Tried your sauce recipe and must say real easy and delicious.

    • thanks rekha for the positive feedback.

  13. This is like mother’s kitchen for me

    • thank you very much ramya 🙂

  14. What do u called sichun pepper in Hindi or Marathi?

    • ekta sichuan pepper is known as teppal or triphal spice here.

  15. you have created a treasure trove of recipes… have tried umpteen of them and each turned out as per your photographs… great work!!

    Thanks for sharing…

    • quite pleased to know this kunal thankyou for your kind and positive words 🙂

  16. I have tried many of your recipes at home and it turned out to be awesome….i love ur work, keep adding more recipes. Thank you for it.

    • thankyou amit for your positive words 🙂 surely we would keep sharing more recipes.

  17. I only just found your page. Your recipes are really great. Do you have recipes for diabetics.
    Thank you.3 stars

    • thanks jennifer. there are some diabetic recipes but i have not grouped them in one category. i plan to do so in some time.

  18. Hi,
    I always refer to ur recipes whenever I need them n my family loves the result.
    Just a suggestion when u mention any spices add their Indian names ….so that while cooking v don’t have to search for a dictionary.
    Thanks.5 stars

    • pleased to know this ekta thankyou so much for your honest opinion 🙂

  19. Hi dassana,ur recepies are very nice.I want perfect french fries recepy like hotel .please post the recepy.

    • thankyou priya have taken your request on our file 🙂

  20. This is really helpful for me…… Thanks a lot…..5 stars

    • welcome mamta 🙂

  21. don’t put tomato..
    ……………..in this sauce

    • if you want you can add 1 to 2 tbsp of tomato sauce. fresh tomatoes are not added.

  22. Hi mam, love each and every recipe u post and also the detailed explanation about the recipes 🙂 , I have a doubt that what variety of red chillies have to be used…are they dry red chillies?

    • thanks sushma. yes these are dry red chilies used in the recipe.

  23. I dont have the sichuan pepper. Can i add the regular black pepper in making the sauce ?5 stars

    • skip the sichuan pepper. no need to add black pepper as we are already adding black pepper in the recipe.

  24. If we don’t add say souce we can cook this dish

    • you need to add soy sauce.

  25. Nicccc ilike Chinese food

  26. hii..:) can schezwan sauce be used in making dry veg manchurian gravy? as i don’t hv red chilly sauce..pls suggest .

    • ashi, yes you can use.

  27. Hi dassana, can we use round red chillis?

    • maitry, i think they will not give you the color and spiciness in the recipe.

  28. Nice & tasty racipe I‘ll try to make it

  29. Do we need to add any preservatives for a longer life??

    • no need. just cover the schezwan sauce with a layer of oil. its stays good for a long time.

  30. Hey!! I tried this recipe and the sauce has turned out extremely well… thanks alot 🙂 🙂5 stars

    • welcome aarti. glad to know this.

  31. Hi this receipe was really well explained n thanks for that…

    I need a receipe of veg spring rolls or veg Chinese rolls…

    If u can help me with the receipe pls4 stars

    • welcome pooja. i will try to add veg spring rolls recipe soon.

  32. Very well written, and those photos help a lot. I am going to try is today. Thanks for sharing it. God bless you

    • welcome reshma. thanks for sharing your encouraging feedback and for your prayers.

  33. thnx fr giving these wonderfull n yummiieeee recipes….plz conti with new ideas…God bless u…4 stars

    • thanks swati for your positive feedback and prayer.

  34. It is very clear steps to understand and prepare sauce. I have learnt many dishes from your website. Thanks for sharing

    • welcome geetha. glad to know this.

  35. Nice recipes wld like to get updated vth good ones n even more as im a foodie by heart n i love the flavours n food trial…thnks fr lovely recipe.4 stars

    • thanks and welcome mandakini.