Basics of Cooking, Condiments, International Cuisine

Spicy Homemade Schezwan Sauce | How to make Schezwan Sauce | Easy Condiments

By the looks of it, Blogging Marathon gets us to push our limits in the kitchen and thanks to Valli and the team, I have been exploring options that I hitherto thought wasn’t possible in the confines of the kitchen. Especially with Condiments – my point till now was if its available off the shelf, why even attempt to make it. Not that we use many Non-indian condiments anyways.


But then I made pesto. Then the papaya lime jam. Then Muhammara. And then this – Homemade schezwan sauce. We are not fanatic fans of Indo- Chinese but once in a while, that noodles with stir fried veggies is a sure hit, especially on a hot sultry weekend when this sauce was made at home.


Unfortunately I had run out of noodles, so we did the next best thing – baked some homemade potato wedges to go with this. A special special touch was given to this photo shoot by the elder kid, without even asking to , she made this special name tag for the photos … If that isnt sweet,what is ??

So, go on. be inspired – use this up in Indo Chinese dishes like fried rice, Noodles. Momos too. Or just bake a batch of french fries and indulge !


!!! Warning ! It is pretty spicy so be sure to keep it away from those naughty little kids !! 


Inspired from here, I made some small modifications, and here it goes:

prep time : 15 mins, Cook : 10 mins. Resting time : 15 mins, 

Makes : Approx 7-8 TBSP of the dip, keeps for 8-10 days (probably more, didnt check)

You would  need:

  • Red chillies – 15 to 20 (I used about 12 red chillies with more heat and 4 kashmiri chillies)
  • Garlic – 10 cloves
  • Dark Soya Sauce – 2/3 TBSP
  • Sugar – to taste (about 1 tsp)
  • Salt – to taste (less than 1/4 tsp)
  • Oil – 5 – 6 TBSP (you could use more to make this a runny sauce)
  • Vinegar – 1/2 TBSP
  • Tomato Ketchup – 1 TBSP



  1. Soak the chillies in warm water for 15-20 mins. 
  2. Deseed (or as is), blend the chillies along with garlic to a slightly coarse paste (if you dessed, you will get a smoother paste)
  3. Heat oil, cook this chilly paste till the raw smell of garlic reduces. Once oil separates (which will take approx 5-7 mins), add vinegar and rest of the ingredients one by one. 
  4. Cook well for 8-9 mins. Cool and transfer to sterile container. Use as required with a clean dry spoon everytime



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up



  1. MySpicyKitchen

    That is so cute of your older one to make the tag. Sauce looks tempting and mouthwatering with potato fried.

  2. vaishali sabnani

    Thats a lovely tag ! How sweet of her , love the colour and texture and of course flavor of this condiment !

  3. cookingwithsapana

    Schezwan saue looks tempting.I like the color of your sauce.Kudos to the girl for making such a beautiful tag.

  4. Simply love the colour of you sauce, prefect to flavour anything.

  5. Everything looks so pretty, the tag and your plating too..where is the link to those baked fries..looks tempting…

  6. Love the flavor of this sauce.. nice choice

  7. Another variety of schezwan sauce..Looks vibrant & spicy.

  8. Kudos to ur EO for the voluntary work 🙂 Beautiful looking sauce.

  9. Popular sauce in this BM.. nice sauce.. perfect for pastas

  10. Wow such a lovely tag that is sweet of her. Love your version of serving with potato wedges. I am sure mine will love it.

  11. Priya Srinivasan - I Camp in My Kitchen

    Tag looks looks so cute!!! Hugs to her!Potato and the sauce seems to go so well, love the click with sauce smeared on the wedge, feel like eating it from the pic!!!!

  12. Wow, what a spicy and delicious sauce. Serving with potato wedges sounds amazing.

  13. The first thing that caught my attention was the pretty name tag. This sauce also seems to be one of the popular ones in this BM.

  14. The Pumpkin Farm

    we made the same sauce on same days…i keep a batch of mine ready in the refrigerator…my husband can survive on indo chinese food and little one is growing up to be like his idol…i like the grainy sauce version here

  15. Chef Mireille

    this indo-chinese sauce I saw so many versions of during this marathon – i must give it a try!

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