Schezwan Sauce


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If you are a chatapata tikha spicy food liver then keep this sauce always ready in your fridge and spice up any of your dull recipe like rice ,noodle or even a sabji.


  • 100 gm Big chillies less spicy
  • 50 gm Small chillies more spicy
  • Salt to taste
  • 1/2 cup Oil
  • 5 cup Water
  • 1/2 cup Garlic paste or 100 gm Garlic / Lasan
  • 50 gm Ginger paste / Adrakh
  • 2 tbsp Vinegar
  • 2 tbsp Tomato ketchup
  • 2 tsp Soya sauce
  • 1/2 tsp Carom / Ajwain

Method :-

  1. Rinse the chillies once and then add them to Water kept to boil.
  2. When the Water starts boiling close the lid and let the chillies boil over liw for 5 minutes.
  3. Put off the stove and let it cool down.
  4. Strain out water and grind into a fine paste .
  5. Sauté Garlic & Ginger in hot Oil till golden ,add chilli paste and the strain out Chilli water.
  6. Add Salt ,let it come to a boil and then keep it covered over low for about 10 minutes.
  7. Add Vinegar,Soya sauce,Tomato ketchup and Carom.
  8. Again keep covered and ket it cook on low for about 5 minutes.
  9. Keep consistency as per your choice.
  10. Cool and you can store in fridge for about 6 months

Tips :

  • If you find sauce very spicy increase the quantity of Tomato ketchup and add Sugar to balance.
  • If you are using Bedegi or Kashmiri red chilli take 50 gms of any of them and 100 gm of regular red chilli.

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