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Nov 21, 2013

Homemade Schezwan Sauce

I love schezwan cooking..People who love spicy foods can never hate those dishes. I am one of the spice freak. I go for anything that is spicy. Now you get how i love my spicy foods. So i dont want to tell you how much i love this cooking..

Couple weeks back i wanted to try out schezwan recipes because i found that yummy tummy lacked some schezwan foods. The main ingredient for schezwan cooking is the sauce. You could use store bought sauce but why would you use that bottled stuff when you can make it from scratch. So i made my fiery sauce...Now you know that some yummy schezwan foods are on the way..

Preparation Time : 20 mins
Cooking Time: 30 mins
Makes : 1 cup of sauce


Dry Red Chillies -30
Garlic - 20 cloves crushed
Ginger - 4 tblspn grated
Tomato ketchup - 3 tblspn
Soya Sauce - 1 tblspn
Salt to taste
Black Pepper Powder - 1 tsp (if you have schezwan pepper use them)
Sugar - 2 tsp
Oil - 1/4 cup


Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.

Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.

By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.

Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.

Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.

Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.

Simmer this sauce for 5 to 8 mins.

Now the sauce is done. Cool this and store in a clean air tight container refrigerated.


1) Use clean sterlized jar an spoons.
2) Keep the sauce refrigerated.
3) This sauce stays good for a week when handled properly and refrigerated.
4)If you have schezwan peppercorn use that.
5)Removing seeds is important, else it will make the sauce so spicy.


 you need lots of chillies

cut them open and remove all seeds

Add them to 1 cup of water and boil it for 5 mins

drain them

Add them to blender

Use the drained water to make a paste out of it

Now take all your ingredients

Heat oil in a sauce pan

Add in crushed garlic

Add in grated ginger

Saute them

Cook till they turn golden

Add the pureed chilli paste

Mix well

Add tomato ketchup

some soy sauce

mix well

Add in salt, pepper and sugar

Mix well and simmer

Sauce done..

Cool down and store them in clean bottles

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  1. Wow ! Thanks for sharing.book marked:)

  2. This looks better than store bought one...bookmarked!!

  3. I will defiantly try this tomorrow and let you know :)

  4. Hi, i made the sauce today, turned out good! :) now i will make the fired rice from your other post.
    thanks for sharing the recipe...

  5. I made this so i could try your chicken recipe using this sauce and i LOVED it. Thank you for sharing your recipe. Also, the pictures with the step by step description is awesome.

  6. I left the seeds in, because I like to eat fire...

    It was INCREDIBLE!!! Thanks for the recipe....

  7. This comment has been removed by the author.

  8. love your blog..you are one super woman..so many recipes...wow...

  9. It's a very good site for every food lover.. I bookmarked this site

  10. Just wanna ask how long we can store it in refrigerator..

  11. Can we use just normal chilies rather than dry ones?

  12. Hi Aarthi,Thanks for the recipe I love spicy food Can we substitute tomato sauce with tomato puree and soya sauce can be skipped so that can be prepared completely home made

  13. @AnonymousYou can, but it does affect the taste a little.

  14. Can kashmiri dried chillies be used ?

  15. I. Pureed the chilly with garlic ,, will this affect the. Taste????

  16. @Anonymousno it wont affect the taste, you an do it

  17. Hi aarthi can I use chili sauce instead of tomato sauce?

  18. @shobatomato sauce is must because it gives the tangy taste to it

  19. Thanks. made this today and it turned out great. love the step by step pics.

  20. Thanks. made this today . turned out great. love the step by step pictures.

  21. @Smita Shinde
    Vow... really... me too will try it tomorow

  22. Hi Aarthi,

    The sauce looks great. I want to try it this weekend. What kind of chili have you used? Kashmiri, Bedgi,Guntur..just want toake sure I use the right one

  23. Hi Aarthi, How long can we store this sauce?

  24. @Hema Anandu can store it for more than 15 days.

  25. @Unknownnot sure about the name. u can use any variety, for spicy sauce use spicy chillies

  26. Hi aarthi,

    Just now tried out this homemade sauce and it has turned out aaaamazing!!!!!

    So happy I tripped over your blog and specially this, cause my husband and myself are 2 Chinese food lovers.

    Will be trying the schezwan freid rice and ginger chicken for today's dinner... I can't wait for my husbands excitement when he tries it out. :) :) :)

  27. Aarthi,pls give us a authentic mixed fruit jam n tomato basic ketchup kisSan style dear.. it vl b v.useful for mom's like me


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