Schezwan sauce is an incredibly hot, flavorful, and salty condiment that goes well with a wide variety of recipes and snacks. It's easy to make from scratch using dry red chilies, garlic, and lots of bright spices. Follow my step-by-step guide with photos and videos to prepare a serving to enjoy with all of your favorite dishes!
About this recipe
Hot and spicy Schezwan sauce, also known as Schezwan chutney, is a versatile seasoning that goes well with many delicious snacks. It offers a wonderfully hot combination of hot red chillies, garlic, spicy Sichuan peppers and salty soy sauce. This recipe can easily be adjusted to your preferred heat level for a great dip or hearty sauce.
The sauce comes from the Indo-Chinese cuisine, which has its origins in Calcutta. This fusion cuisine is a creation of the Chinese community who immigrated to India, which combines the classic Chinese cooking methods with the Indian spices, herbs and vegetables.
Schezwan sauce is a wonderful addition to your meals as it simply spices up any simple, boring, or boring meal. Make it up and refrigerate or freeze it for more flavors and spice up your daily meals.
Try dipping your hearty snacks like momos, spring rolls, spring onion pancakes, french fries or potato wedges in this spicy sauce, or add lots of bold flavors to your fried rice or pasta with this sauce. Trust me you will love this condiment if you like spicy food.
Use this simple schezwan sauce to make recipes like schezwan noodles, paneer schezwan, and schezwan fried rice
Step by step instructions
How to make schezwan sauce
Prepare the peppers
1. First rinse the dried red chillies and then soak them in hot water for about 30 minutes. For a slightly less spicy taste, it is advisable to remove the seeds from the chillies before soaking them. You can also remove the stems if you'd like.
2. Next, drain the chillies and then remove the stems. Break them into pieces, then place them in a chutney or spice grinder, food processor, or blender.
3. Add a tablespoon of water at a time – up to 2.5 tablespoons total – and blend into a smooth paste.
4. Use a mortar and pestle to coarsely crush the Sichuan peppers. Put aside. You can also skip the Sichuan if you'd like for a less spicy Schezwan sauce.
Make Schezwan sauce
5. Next, heat 4 tablespoons of toasted sesame oil or other vegetable oil in a medium pan over medium heat.
6. Add 15 cloves of garlic and 1 inch of ginger, all finely chopped. Fry just a minute or two, until it's no longer raw. Be careful not to brown or burn yourself or you will get a bitter taste.
7. Then add 4 or 5 chopped shallots and sauté them, stirring frequently, until translucent.
8. Add the ground red chilli paste to the pan.
9. Stir well to combine.
10. Then add the shredded sichuan pepper if you are using it. At this point you can add ½ tablespoon of chopped celery as shown in the video.
11. Fry the paste for 1 to 2 minutes until the oil begins to ooze out of the chili paste. Add ½ cup of water and stir to dissolve the paste into a sauce.
12. Let the sauce simmer over low heat for about 2 minutes, stirring often.
13. Now add all of the following ingredients. Stir and mix. Let the sauce cook for another 5 to 6 minutes.
- 1 or 2 teaspoons of sugar
- a pinch of salt to taste
- ¼ to ½ teaspoon black pepper powder
- ½ teaspoon soy sauce
- 1 tablespoon rice vinegar (or white vinegar or apple cider vinegar).
14. Turn off the heat. Once the schezwan sauce has cooled, pour it into a small glass or bowl. Cover tightly with a lid and refrigerate.
15. Serve Schezwan Sauce as a condiment to your favorite snacks or add it to recipes that require Schezwan Sauce, such as etc.
Tips + FAQs
How can I make a spicier or milder version of this Schezwan sauce recipe?
I used a mix of the mildly hot Indian variety of red cashmere chillies and byadagi chillies. They give good color, taste, and taste good too. Depending on your taste buds and seasoning tolerance, you can choose chilies with lower or medium heat or add more chillies for more flavor.
How long can homemade Schezwan sauce keep?
Scratched Schezwan sauce can be kept in the refrigerator 2 to 3 weeks in an airtight container. For the best tasting and longest lasting sauce, I recommend adding a little oil to the sauce before closing the jar.
You can also freeze this sauce to make it last longer.
How can you enjoy Schezwan sauce as a dip?
A few snack suggestions for dipping into spicy homemade Schezwan sauce are potato wedges or vegetable schnitzel, french fries, spring rolls, dumplings or momos. It also goes very well with hearty fried Indian snacks such as cheese pakora or veggie pakora or samosa.
Some more popular spices!
When you've made this recipe, please rate it in the recipe card below. Sign up for my email newsletter or follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.
Schezwan sauce is a spicy and hot sauce made from dry red chillies, garlic, shallots and spices. It's an Indo-Chinese fusion recipe of a hot chili sauce to spice up your meals.
Preparation time 35 Minutes
cooking time fifteen Minutes
total time 50 Minutes
Servings 1 small glass
Cooking modePrevent your screen from going dark while preparing the recipe
Rinse the chillies and soak them in hot water for 30 minutes.
You can also remove the seeds from the chillies before you soak them.
Drain off all of the water. Remove the stems, then break the chilies. Put them in a chutney grinder or blender. Add water and make a smooth paste out of the red chillies.
Coarsely crush the Sichuan peppers in a mortar.
Prepare the Schezwan sauce
Heat toasted sesame oil or another vegetable oil in a pan.
First add the garlic and ginger and saute until their raw flavor disappears. Don't tan.
Add the chopped shallots and sauté them, stirring frequently, until translucent.
Add the ground red chili paste and stir.
Then add the mashed Sichuan pepper. Continue sautéing for 1 to 2 minutes until you see oil on the sides of the sauce.
Add ½ cup of water and stir again. Let simmer for 2 minutes.
Add salt, sugar, pepper, soy sauce, and vinegar. Now add celery too if you are using.
Stir and cook for another 5 to 6 minutes.
Check the taste and add more salt, sugar or pepper as needed.
Once the sauce has cooled, collect it in a small glass or bowl. Cover tightly with a lid and refrigerate.
Serve Schezwan sauce as a condiment to snacks or you can also add recipes such as fried Schezwan rice or noodles, vegetable Schezwan or vegetable balls in spicy garlic sauce or Schezwan masala dosa.
It will keep for about 2 to 3 weeks in an airtight container in the refrigerator.
- For a sweeter taste, add 1 to 2 tablespoons of tomato ketchup to the sauce.
- Use a mixture of dried red chillies that make a good light color and are moderately flavored. If you use very hot or hot chillies, the sauce will also be very hot. I suggest using either a mix of Indian varieties of red cashmere chilli and red byadagi chilli like I did. Or just use red cashmere chillies as shown in the video.
- You can also add some celery as seen in the video recipe.
- The recipe can be scaled to make a small or large batch.
- To make the sauce last longer, add a layer of oil for approx ½ inch on the sauce. Always keep this sauce in the refrigerator and do not store it at room temperature.
Amount per serving
Calories from Fat 414
% Daily Value *
Saturated fat 6g38%
Vitamin A 8570IE171%
vitamin C 1315.4 mg1594%
iron 11.2 mg62%
* The daily percentage values are based on a 2000 calorie diet.
Do you like our video? Then follow and subscribe to us on YouTube for the latest recipe video updates.
All of our content and photos are protected by copyright. Please do not copy. If you as a blogger would like to adapt this recipe or create a Youtube video, please write the recipe in your own words and provide a clickable link back to the recipe on this URL.
This Schezwan sauce recipe post from the archives (June 2014) was republished and updated on June 10, 2021.