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Schezwan sauce in a jar.

How To Make Schezwan Sauce (Step by Step Video)

Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
Course Dips, Dressings & Sauces
Cuisine Asian, Chinese, Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 servings
Calories 43kcal
Author Richa


  • cup Vegetable oil
  • 15 cloves Garlic finely chopped
  • 1 ½ inch Ginger finely chopped
  • 6 Shallots or Sambhar Onions, minced
  • 23 Kashmiri Red Chilies
  • 3 Byadgi Chillies
  • 1 teaspoon soy sauce
  • 1 teaspoon Vinegar
  • ¼ cup Water
  • 2 tablespoons Ketchup
  • 3 tablespoons Sugar
  • 1 teaspoon Salt to taste


  • Soak the chillies in hot water for half an hour. Add only the chillies to a blender along with 2-3 tablespoon water and blend to a coarse paste
  • Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
  • Add the minced onions and let them cook on a low flame till they soften and turn translucent. Be careful not to let them brown.
  • Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and ¼ cup water. Mix well.
  • Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
  • Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.



  1. Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
  2. Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
  3. Simmer: You should also see oil floating on top. That's when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
  4. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge.
  5. The nutrition label below is for 15 servings


Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg