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Home > Dips & Sauces > Homemade Spicy Schezwan Sauce(Schezwan Chutney)
1 hour hour 35 minutes minutes

Homemade Spicy Schezwan Sauce(Schezwan Chutney)

Modified: Aug 8, 2024 · Published: Mar 7, 2024

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spicy schezwan sauce in glass jar with text
Close-up view of spicy schezwan sauce in a jar with text.
Close-up view of spicy schezwan sauce in a jar with text.

Homemade Schezwan sauce (Szechuan) is a ‘super spicy’ but ‘extremely tasty’ sauce. This hot chili sauce is spicy, pungent, and mildly sweet. It’s made using loads of dried red chili peppers, garlic, ginger, vinegar, soy sauce, sugar, and schezwan pepper corn that offers a special tingling taste to the sauce.

Homemade Spicy Schezwan Sauce is delicious Indo-Chinese Chili garlic sauce that can be used in stir fried rice or noodles

The recipe was originally posted Nov 2015. Updated old photos and added video in 2019. Recipe is the same, why change a perfect recipe? 

Jump to:
  • Why should you make schezwan sauce at home?
  • Is schezwan sauce authentic Chinese cuisine?
  • What is schezwan sauce?
  • Ingredients
  • Step-by-step instructions
  • Useful tips
  • Serving suggestions
  • Storage
  • Recipe FAQs
  • Related Asian sauce recipes
  • 📋Homemade Schezwan Sauce (Szechuan)

Why should you make schezwan sauce at home?

Like with everything else, homemade recipe is always the best.

  1. You can control how spicy you want to make.
  2. Make just how much you’ll need, so there’s no wastage.
  3. Easy to customize, change the flavors and taste to fit your palate.
  4. Great make-ahead sauce that can be stored for a month and refrigerated. Great to have it handy, stir-fries and meat marinade are as easy as a breeze.
  5. Use it in stir-fried noodles, in fried rice, or as a dipping sauce. For slightly different flavor use Chinese garlic sauce.

Word of caution: This garlic chili sauce is extremely spicy, and pungent and will make you sweat and bluster. Use quantity depending on your palate and spice tolerance levels. It’s so addictive you can’t stop eating it. If you are looking for a milder, sweeter sauce try spicy sweet chili sauce.

Is schezwan sauce authentic Chinese cuisine?

Szechuan sauce is simply chili garlic sauce. In India it’s called Schezwan sauce or schezwan chutney and it’s an Indo-Chinese fusion recipe.

Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in the Sichuan Province of China. It has bold, spicy flavors from the liberal use of dried red chili peppers, along with pungent flavors of schezwan peppercorns.

This fusion Indo-Chinese recipe is the most popular condiment that can be used in so many ways, as dipping sauce for dumplings (or dim sims), spring rolls or potato wedges, in stir fry noodles, stir fry rice and vegetables, as marinade for meat and so much more.

What is schezwan sauce?

It’s a fusion of Indo-Chinese garlic chili sauce. It’s extremely spicy, and sour and has a slightly sweet taste to it. It’s made using loads of dried red chili peppers, garlic, ginger, vinegar, soy sauce, sugar, and schezwan pepper corn that offers a special tingling taste to the sauce.

Add it to your fried rice or stir fry noodles, spoon it in over chicken stir fry, drizzle it on soups, or best use it as a dip for dumplings, spring rolls, or potato wedges.

Ingredients

Here’s what you’ll need –

all ingredients for schezwan sauce on a whiteboard.

Ingredients notes

  1. Dried red chili peppers – I used two varieties of dried red chili peppers. One for the heat and the other to give a bright red color. This combination gives a good balance of heat, flavor, and color. If you don’t have access to both types of dried red chilies, use whatever is available. Dried red chili peppers can be easily found in the Indian supermarket or Chinese market. If you can’t get dried red chili peppers use red chili flakes.
  2. Sesame oil – adds a nutty, earthy taste. The flavor and aroma of the oil are distinct and strong, if you don’t like the strong flavor of sesame oil you can use canola oil or vegetable oil.
  3. Aromats – shallots, ginger, and garlic add flavor and taste to the sauce. Use fresh ginger and fresh garlic. I do not recommend ginger powder or garlic powder.
  4. White vinegar – you can use white distilled vinegar or rice vinegar. Vinegar adds a touch of tang to the sauce.
  5. Soy sauce – use light soy sauce, dark soy sauce will make the sauce a dark red color.
  6. Tomato ketchup – adds a bit more sauce to the sauce. For richer tomato flavor you an use tomato paste.
  7. Sugar – white sugar or brown sugar can be used. Sugar adds a subtle sweetness to the sauce to balance some for he spiciness.
  8. Salt – season as per taste.
  9. Schezwan pepper corn – one of the main ingredients that adds a unique pungent flavor to the sauce. Don’t skip schezwan pepper corns.

Step-by-step instructions

dried red chili peppers in a bowl.

Step 1: Add dried red chili peppers (spicy hot and mildly hot) in a bowl.

soak dried red chili peppers in water in a bowl.

Step 2: Pour hot water over chilies. Let chilies soak for at least 1 hour.

drain red chilies in hot water.

Step 3: Drain soaked chili peppers from hot water.

add soaked red peppers to a food processor.

Step 4: Add soaked chili peppers to a mini food processor.

grind soaked red chili peppers in a food processor.

Step 5: Grind into a smooth paste. If needed add 1 to 2 tablespoons of water if needed to make a smooth paste.

smooth red chili paste ground in a food processor.

Step 6: Make a smooth paste.

sauté shallots in sesame oil in a skillet.

Step 7: Heat sesame oil in a skillet. Sauté minced shallot in hot oil. Sauté until onions turn soft and translucent.

saute minced garlic and ginger along with shallots in a skillet.

Step 8: Add minced ginger and minced garlic. Sauté for 30-45 seconds.

add ground red chili paste to the skillet.

Step 9: Add ground chili paste.

cook red chili paste in skillet.

Step 10: Cook on medium heat until oil separates from the side of the pan, stir at constant intervals.

cooking schezwan sauce with vinegar, soy sauce, sugar, and schezwan pepper corn.

Step 11: Add soy sauce, ketchup, white vinegar, salt, ground schezwan peppers, and sugar.

schezwan sauce in a skillet.

Step 12: Let it simmer for 5 minutes. If the sauce turns too dry, you can pour 1 to 2 tablespoons extra oil into the skillet.

Useful tips

  1. The spiciness of this sauce depends on the variety of dried chilies that you use. Some varieties of chilies are super hot, handle them with caution.
  2. Two different varieties of chili peppers are used, one has a spicy hot flavor and the other adds a bright red color. If you don’t have access to both types of dried red chilies, use what’s available. If you can’t get dried red chili peppers use red chili flakes.
  3. This garlic chili sauce is extremely spicy, and pungent and will make you sweat and bluster. Use quantity depending on your palate and spice tolerance levels.
  4. The sauce can be used in stir-fry recipes, can be used as a dipping sauce for dumplings, spring rolls, and potato wedges, or drizzled over soups, and salads.
  5. If you prefer a thinner consistency, add water to have it in a pourable/dipping consistency.

Serving suggestions

It’s extremely spicy, and sour and has a slightly sweet taste to it.

Add it to your fried rice or stir fry noodles, spoon it in over chicken stir fry, drizzle it on soups, or best use it as a dip for dumplings, spring rolls, or potato wedges.

noodles tossed with spicy schezwan sauce in a skillet.

Storage

Allow the sauce to cool completely. Transfer to a clean, dry air-tight container and store it in the fridge for up to 3 weeks.

Recipe FAQs

Is schezwan Chinese or Indian?

It’s a fusion of Indo-Chinese garlic chili sauce. This version is slightly different from what you would get in McDonald’s as a dipping sauce.

Is schezwan sauce very spicy?

Homemade Schezwan sauce (Szechuan) is a ‘super spicy’ but ‘extremely tasty’ sauce. This hot chili sauce is spicy, pungent, mildly sweet and sour.

How to make mild version of the sauce?

I used two varieties of dried red chili peppers. One for the heat and the other to give a bright red color. This combination gives a good balance of heat, flavor, and color. The spiciness of the sauce depends on the variety of chili peppers you use. To make mild hot use dried red chili peppers that aren’t too spicy.

Related Asian sauce recipes

  • close up view of Asian garlic sauce

    Chinese Garlic Sauce (Stir Fry Sauce)

  • sipping sauce

    Asian Dipping Sauce

  • deep red Korean chili sauce

    Addicting Sweet & Spicy Korean Gochujang Sauce

  • close view of spicy Korean mayo with fries

    Spicy Korean Mayo (Gochujang Mayonnaise)

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If you make this Schezwan sauce recipe, I’d love to hear your thoughts on this recipe in the comment box below. Your review will help other readers!

Homemade Spicy Schezwan Sauce is delicious Indo-Chinese Chili garlic sauce that can be used in stir fried rice or noodles
spicy schezwan sauce in a glass jar.
5 from 21 votes

📋Homemade Schezwan Sauce (Szechuan)

Jyothi Rajesh
Homemade Schezwan sauce (Szechuan) is a ‘super spicy’ but ‘extremely tasty’ sauce. This hot chili sauce is spicy, pungent, and mildly sweet. It's made using loads of dried red chili peppers, garlic, ginger, vinegar, soy sauce, sugar, and schezwan pepper corn that offers a special tingling taste to the sauce.
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Print Recipe Pin Recipe Rate this Recipe
Prep Time 1 hour hr 10 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dips, Sauces
Cuisine Asian, Chinese, Indian, Indo-Chinese
Servings 1 cup
Calories 1204

Ingredients
  

  • 20 dried red chilies 10 spicy red chilies and 10 mildly spiced ones like Kashmiri for color
  • 3 tablespoons garlic minced
  • 1 ½ tablespoons ginger minced
  • 3 tablespoons shallot diced finely
  • ½ cup sesame oil can use canola or vegetable oil
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon schezwan pepper corns ground
  • 1 teaspoon white vinegar
  • 1 teaspoon soy sauce recommend light soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons sugar white or brown sugar

Instructions
 

  • Soak dried red chilies in warm water for about an hour. Grind it into a smooth paste. If you want you can remove the seeds from the chilies.
  • Heat sesame oil in a skillet.
  • Add finely diced shallots and cook for about 3 minutes or until shallots turn soft and translucent.
  • Add finely chopped ginger and garlic. Saute for a few seconds on low flame or until the raw smell is gone.
  • Add ground chili paste and cook on low flame stirring frequently until oil separates from the sides of the pan.
  • Add salt, ground schezwan pepper corn, white vinegar, soy sauce, ketchup, and sugar. Stir well and let it simmer for another 5 minutes on low flame.
  • Turnoff the flame and let it cool completely. Store in an air-tight container refrigerated. This sauce stays good for a few weeks(3-4 weeks) refrigerated.
  • Use this Schezwan sauce in Schezwan noodles or fried rice recipe. Or serve it as a dipping sauce with dumplings, spring rolls, and potato wedges.

Video

Notes

  1. The spiciness of this sauce depends on the variety of dried chilies that you use. Some varieties of chilies are super hot, handle them with caution.
  2. Two different varieties of chili peppers are used, one has a spicy hot flavor and the other adds a bright red color. If you don’t have access to both types of dried red chilies, use what’s available. If you can’t get dried red chili peppers use red chili flakes.
  3. This garlic chili sauce is extremely spicy, and pungent and will make you sweat and bluster. Use quantity depending on your palate and spice tolerance levels.
  4. The sauce can be used in stir-fry recipes, can be used as a dipping sauce for dumplings, spring rolls, and potato wedges, or drizzled over soups, and salads.
  5. If you prefer a thinner consistency, add water to have it in a pourable/dipping consistency.
 
The nutrition value mentioned is for 1 cup (approximately 8 oz. size cup measurement)
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 1204kcalCarbohydrates: 58gProtein: 5gFat: 110gSaturated Fat: 16gPolyunsaturated Fat: 46gMonounsaturated Fat: 43gSodium: 2952mgPotassium: 605mgFiber: 6gSugar: 37gVitamin A: 2839IUVitamin C: 15mgCalcium: 95mgIron: 2mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

Created by Jyothi Rajesh

Thank you for stopping by.

I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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    5 from 21 votes (4 ratings without comment)

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    Comments & Reviews

  1. Raj Bhide says

    March 09, 2024 at 8:25 am

    5 stars
    very well described. easy to follow.

    Reply
    • Jyothi Rajesh says

      March 11, 2024 at 11:40 am

      Glad to hear you liked the recipe, thank you!

      Reply
  2. Marco says

    March 16, 2023 at 9:16 pm

    5 stars
    Exelente

    Reply
    • Jyothi Rajesh says

      March 17, 2023 at 8:32 pm

      Thank you

      Reply
  3. EK says

    September 30, 2020 at 12:45 am

    5 stars
    Beautiful recipe! I doubled and will give as gifts. Thank you!

    Reply
    • Jyothi Rajesh says

      September 30, 2020 at 1:00 pm

      I’m soo glad you loved this sauce. Definitely great for gifting. Thank you for sharing!

      Reply
      • Steph says

        April 03, 2022 at 8:46 am

        Can I use Gochugaru or Gochujang in place of the chili peppers? Any idea how much?

      • Jyothi Rajesh says

        April 06, 2022 at 10:57 am

        I haven’t tried with gochujang, so can’t really comment on the measurements. I guess gochujang will alter the texture and taste of the sauce, but my guess is it can be made, and the sauce might work as a great dipping sauce/stir fry sauce with slightly different taste to it

  4. Rita says

    June 11, 2020 at 4:32 am

    Hi
    Just wanted to let you know that your photos are being used on Facebook by a ChefRajiv Jasani. Not sure if he has your permission, but he is claiming that they are his.

    Reply
    • Jyothi Rajesh says

      June 11, 2020 at 10:19 am

      Thank you very much for bringing it to my notice!

      Reply
  5. Jennifer T Tammy says

    January 24, 2019 at 12:29 am

    I love a GOOD Schezwan sauce – my Amah made the best one, but I’ll still give yours a shot 😉

    Reply
    • jyothirajesh says

      January 24, 2019 at 12:45 am

      I’d love that. Thank you

      Reply
  6. Natalie says

    January 21, 2019 at 11:33 pm

    5 stars
    Oh wow, this looks really like REALLY spicy 🙂 But I bet my hubby would loveee that sauce. I love the colour and the addition of ginger. Sounds so tasty. Must give this a try.

    Reply
    • jyothirajesh says

      January 22, 2019 at 10:56 pm

      Thank you Natalie

      Reply
  7. Sam | Ahead of Thyme says

    January 21, 2019 at 12:45 pm

    Oh wow, my husband will love this! He is obsessed with spicy sauces. I have never tried to make my own homemade schezwan sauce. Pinning to attempt this weekend!

    Reply
    • jyothirajesh says

      January 21, 2019 at 2:29 pm

      Thank you Sam

      Reply
  8. Sharon says

    January 21, 2019 at 7:16 am

    5 stars
    I want to put this sauce on everything! Everything I want to add heat to I can just add this. Perfect!

    Reply
    • jyothirajesh says

      January 21, 2019 at 2:29 pm

      Thank you Sharon

      Reply
« Older Comments

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

More About Me
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