Schezwan Sauce , one of the most popular sauce among Indo Chinese Cuisine. This is a multi usage sauce , can be a part of any dish or can be served as dip/ condiments..

Indian Chinese cuisine has many unique , delicious and lip-smacking dishes. Schezwan Sauce , a popular indo chinese cuisine sauce, generally prepared from red chilies.

The sauce has very strong flavour with high pungency and spiciness from generous use of garlic and chilies.

Schezwan Sauce/ Chutney can be used as an important ingredient for Schezwan Fried Rice , Schezwan Noodles , Sachezwan Paneer , Schezwan Idli etc etc..

Serve this mouth watering , spicy sauce with snacks like nachos or potato chips ..
One can serve this sauce as a dip with snacks like Cutlets , French Fries , Potato Wedges , Veg Momos , Spring Rolls …

For this recipe , I have used mix of Chilies -Kashmiri Red Chillies (Non Spicy Variety) and Gundu Chilies (Spicy Variety).. This combination gives a perfect appealing colour , flavour and good spicy taste .. According to taste buds and spice tolerance , you can choose the chilies ..

Some important NOTES ::

  • If you find , Chillies too hot to handle , just deseed them then use..
  • Always use proper quantity of Oil , for more shelf life .
  • Onions and crushed Black Peppers are optional in this recipe. But I like the taste of it..
  • Adjust the quantity of water depending upon the Consistency.
  • One can store this sauce in refrigerator upto a month.


Checkout the Video recipe for Schezwan Sauce here..

Let’s see the detailed recipe…


  • 2 cups Kashmiri Red Chili
  • 1/2 cup Gundu Chili (Optional)
  • 1/2 cup Oil
  • 1/4 cup Garlic, finely chopped
  • 1/2 cup Onions , finely chopped
  • 2 tbsp Ginger, grated
  • 1/2 tsp Black Pepper, crushed
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp tomato sauce
  • salt to taste


First, we have to soak dried red chilli in hot water for 30 minutes or till they turn soft.
We have to discard the water and blend to smooth paste. One can add some water while grinding, if required. keep aside.
In a large kadai, heat Oil. Add Garlic and Ginger. Saute for 1 minute . Later add finely chopped Onions. Sprinkle some salt and saute for 2 mins ..

Now , add in prepared red chilli paste.
saute for a minute, then add ¼ cup water and adjust consistency.
cover and simmer for 15 minutes.
make sure to cook the sauce till oil floats on top. This way chilies will be cooked nicely and won’t give any raw taste.
Now, add Pepper, Vinegar, Soy sauce, Tomato sauce, Sugar and Salt to taste.
Mix well . Switch off the gas. Allow it to cool. serve schezwan sauce as a dip with chips or fries.

Store this sauce in an air tight container in refrigerator.

Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

Kindly rate the recipe and give your feedback in the comment box below..

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Happy Cooking 🙂 🙂



  1. Ruchi, I think that there was a slight misunderstanding of what I said. If I may clarify, I asked only in the sense that I know that some people like the really hot (spicy) foods and some people can only tolerate mild or medium level spicy foods.

    Liked by 1 person

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