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Home made schezwan sauce is easy to make and can last 15 days. It goes great with and in many dishes

Homemade Schezwan Sauce or Chutney

Homemade schezwan sauce is spicy, versatile and a part of Indo-Chinese cuisine
Prep Time 10 mins
Cook Time 20 mins
Course Dip, Sauces,, Side Dish
Cuisine Indo-Chinese


  • Mixer Grinder
  • Bowl
  • Pan


  • 2 Whole Kashmiri Chilies or powder - 2 tbsp
  • 10-12 Any red dry whole Chilies
  • 3 tbsp Sesame Oil
  • 1 tbsp Finely Chopped Garlic
  • 1 tbsp Finely Chopped Ginger
  • 2 tbsp Sugar
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Plain Vinegar
  • 1 tbsp Soya Sauce
  • 1 Finely Chopped Onion
  • 2-3 tbsp Water


  • Pour hot water in a bowl and whole chilies, kashmiri chilies. Let it soak for 10-15 mins
  • In a pan, add sesame oil on a low flame and let it heat for around 30-40 sec
  • Later, add finely chopped ginger and garlic. Saute it until raw smell goes away
  • Now, add finely chopped onion and saute again for mix it well
  • Meanwhile, puree both soaked chilies in a mixer grinder and don't add water while making puree
  • Add puree to ginger, garlic and onion mixture along with all remaining ingredients - Water, Sugar, Tomato Ketchup, Plain Vinegar, Soya Sauce, Kashmiri chili powder ( in case, whole chilies are not used at beginning)
  • Let them cook together till paste gets thicken and oil starts separating from side of the pan. It will take around 5-6 min
  • Let the paste cool down and store air-tight container in refrigerator. It can be consumed till 15 days


  • Follow proportions provided strictly because all ingredients are very strong in taste and may dominate in sauce
  • Kashmiri chilies or chili powder is used to give nice fiery red color to sauce. It can be skipped but sauce will have bit lame red color
  • Adjust tomato ketchup and sugar with type of chilies you may be using. I have used Guntur chilies which are very hot
Keyword homemade, Spicy