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homemade schezwan sauce recipe

Schezwan Sauce Recipe

Homemade Indo-Chinese Hot Sauce
5 from 13 votes
Prep Time 10 mins
Cook Time 25 mins
Soaking the chilies 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Chinese, Indian
Servings 20 portions
Calories 41 kcal


  • 4 Tbsp Sunflower Oil
  • 90 g Fresh Ginger (3.2 oz)
  • 90 g Fresh Garlic (3.2 oz)
  • 90 g Spring Onion (3.2 oz) the White Part of the Vegetable
  • 15 Dried Kashmiri Chilies
  • 2 Tbsp Tomato Paste
  • 2 tsp Brown Sugar (Muscovado, or Demerara)
  • 1 Tbsp Dark Soy Sauce Thick
  • 1 ½ Tbsp White Wine Vinegar
  • 1 ½ tsp Ajinomoto Chinese Salt
  • Salt to Taste


  • In a jar or small jug, put the 15 dried Kashmiri chilies and cover them with warm water; to keep them under the water to soak, choose a container that is slightly wider than a glass, so then you can use a glass to hold the chilies underwater and stop them from floating. Allow the chilies to soak for at least half an hour.
  • Finely chop the ginger and garlic in small cubes no more than 1,5mm in size; thinly chop the white part of the spring onion as well. Set all aside.
  • In a pan, warm up the sunflower oil on medium heat, but do not allow it to overheat; once warm add the ginger and garlic and reduce the flame to low. Allow these to cook slowly, without browning, until the rawness has gone (about 2-3 minutes), then add the chopped spring onion.
  • Mix well and allow to cook on a low flame for a further 4-5 minutes.
  • In the meantime, drain the Kashmiri Red Chilies, but keep their water on the side; remove the top of the chilies, if the green part is still there, then grind them to a paste using a little bit of the water they soaked in if needed. Put this chili sauce aside.
  • Once ginger, garlic, and spring onions are cooked, add the Kashmiri chili paste and tomato paste to the pan and mix well again; always keeping them on low heat, cook for a further 4-5 minutes, or until the tomato and chili paste are cooked through.
  • At this stage add the brown sugar, soy sauce, 1 tbsp of vinegar, and Ajinomoto and mix well; you will need to allow this to cook for a further 5-10 minutes, so add some water from the chilies if necessary.
  • Once this all has cooked for 10 minutes longer on a low flame, you can add the last half a tbsp of vinegar and adjust the salt. Mix well and cook for a further minute or two, then allow to cool down before storing in the fridge.


It may be annoying to chop fresh ginger and garlic in small cubes, so if you find them, you can use fresh frozen chopped ginger and garlic; I would not recommend the use of paste or peeled and stored in water or vinegar, as their taste nor consistency are the same.
Should you not have dried Kashmiri Red Chilies, you can use regular dried red chilies, but reduce the quantity, as these are much stronger. In this case, the sauce will look lighter as well.
You can adjust the consistency of the sauce by reducing or increasing the quantity of water you use; in order not to dilute the flavor, ensure you save the water from the chilies until you are finished cooking the sauce.
Ensure the tomato paste you use does not have any flavor additives.


Calories: 41kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 240mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 169IUVitamin C: 3mgCalcium: 14mgIron: 1mg
Keyword hot sauce, Indo-Chinese Food, Schezwan Sauce, schezwan sauce recipe
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