Home Made Schezwan Sauce

Schezwan Sauce has become a staple in Indian-style Chinese cooking, known for its bold, fiery kick and rich umami depth. But what’s often served across homes and street stalls in India is a far cry from the traditional Sichuan sauce it takes its name from. This Indian-style Schezwan Sauce, made with Kashmiri red chillies instead of Sichuan peppercorns, is spicier, more garlicky, and carries a distinct flavor that perfectly suits our local palate.

Unlike the authentic Sichuan version that relies on the floral heat of Sichuan pepper (hua jiao), the Indian adaptation brings in the vibrant color and mild heat of Kashmiri chillies-a choice that offers both visual appeal and a more approachable spice level. These chillies are soaked, ground into a paste, and sautéed slowly in oil with generous amounts of garlic, ginger, and sometimes finely chopped onions.

What defines this Indian Schezwan sauce is its layered flavor-a blend of heat, salt, sweetness, and tang. Soy sauce adds depth, vinegar cuts through the richness, and a bit of sugar balances the chilli’s bite. Some versions include a touch of tomato ketchup or celery, further reinforcing the Indo-Chinese twist.

The result is a thick, fiery-red sauce that can be used in countless ways: as a stir-fry base, a dipping sauce, or a spread for sandwiches and wraps. It’s a key ingredient in favorites like Schezwan fried rice, noodles, and Schezwan dosa. A spoonful can transform even plain rice or boiled vegetables into something vibrant and bold.

This version also skips the exotic ingredients that are hard to find in regular Indian kitchens, making it fully homemade and pantry-friendly. Best of all, it keeps well when stored in a clean jar, refrigerated, and topped with a layer of oil to seal in freshness.

With its unmistakable aroma of garlic and chillies, and its striking red color, this Indian-style Schezwan Sauce isn’t just a condiment-it’s the fiery heart of desi-Chinese cuisine, made to match the Indian love for spice and bold flavors.

Print Recipe

0 Add to Favorites

Tasty

Home Made Schezwan Sauce

Author: Ushadevi Cooking Method: Sauteing Cuisine: Chinese Courses: Pickles & Sauces

Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 25 Kashmiri Red Chillies
• 5 Dry Red Chillies
• 5 Shallots (chopped)
• 1 medium Onion (chopped)
• 15 Garlic Cloves (chopped)
• 1 inch Ginger (chopped)
• 1 teaspoon Vinegar
• 1 tablespoon Tomato Ketchup
• 1 ¹⁄₂ tablespoon Sugar
• 1 teaspoon Soy Sauce
• ¹⁄₂ teaspoon Salt
• 1 tablespoon Oil

Instructions

1. Schezwan Sauce originated in the Sichuan province of China. The original recipe uses Sichuan pepper, but here we’re using Kashmiri chillies.
2. De-seed Kashmiri chillies and dry red chillies. Soak them in hot water for about 15–20 minutes.
3. Grind the soaked chillies using about 2 teaspoons of the soaking water into a smooth paste.
4. In a pan, heat oil. Add chopped garlic and ginger. Sauté until the raw smell disappears.
5. Add chopped onion and shallots. Sauté until translucent.
6. Grind this sautéed mixture (ginger, garlic, onion, shallots) into a smooth paste without adding water.
7. In the same oil, add this ground paste along with the red chilli paste. Mix well.
8. Add water, soy sauce, tomato ketchup, vinegar, salt, and sugar.
9. Cook on low flame, stirring continuously, until the sauce thickens and oil separates.
10. Turn off the heat. Let it cool completely.
11. Store in an airtight container.
12. Now your Schezwan Sauce is ready! Use it to make Schezwan Fried Rice, Schezwan Paneer, or as a spicy dip.