Schezwan Sauce

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Schezwan Sauce


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 10
  • Refined oil 1/3 cup

  • Garlic 15 cloves

  • Ginger 1.5 inch

  • Shallots 6

  • Kasmiri red chilies 20

  • Soy sauce 1 tbs

  • Vinegar 1 tbs

  • Ketchup 2 tbs

  • Water 1/4 water

  • Sugar 2 tbs

  • Salt 2 tbs


  • Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes.
  • Be careful not to brown or burn the ginger garlic.Add the minced onions and let them cook on a low flame.
  • In the meanwhile, remove most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
  • Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.Bring this to a boil and simmer till the sauce thickens.
  • Oil should have separated, and there should be some oil floating on top.Switch off the flame and let it cool.
  • Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
  • Tips: use only moisture free glass bottle for storing sauce. Use only dry and clean spoon.