Homemade Schezwan Sauce, Indo-Chinese style

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 4, May 2017
Serving - people
Ready in 40-50 minutes
Post Views 766 views
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  • Dry Kashmiri Red Chillies - 20 Nos
  • Red Pearl Onions - 5 Nos, chopped
  • Nicely crushed Garlic - 2 Tablespoon
  • Nicely crushed Ginger - 1 Tablespoon
  • Tomato ketchup - ¼ cup
  • Soy Sauce - 1 Tablespoon
  • Schezwan pepper powder or Black Pepper Powder - 1 Teaspoon
  • Sugar - 2 Teaspoon
  • Vegetable Oil - ¼ cup
  • Salt to taste
  1. Take 1 ½ cup of water in a pan, add in the kashmiri red chillies and bring it to boil.
  2. Cook for 20-25 minutes on medium heat. Then drain the water completely and let it cool.
  3. Then grind it to a fine paste by adding little water, set aside.
  4. Heat oil in a pan, add in the chopped red pearl onions, ginger, garlic and saute until the onion turns light golden in color on low-medium heat.
  5. Then add in the kashmiri chilli paste and fry for 1 minute on low heat.
  6. Now add in tomato ketchup, soy sauce, pepper powder, sugar, salt and mix well.
  7. Cook for about 4-6 minutes or until the sauce slightly thickens on low-medium heat.
  8. Remove from heat, let it cool and transfer to a clean air tight container.
  9. You can keep it in the refrigerator for 1-2 weeks and use as needed.


  • If you are using normal red chillies, cut the chiiles in lengthwise and discard the seeds.
  • Then add the chilli skins in water and continue with the recipe.

Yield: Makes about 1 cup of sauce.

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