Schezwan Sauce

Scroll down to view recipe


Serving Portions:
  • 2 tbsp Tomato Sauce made with Kissan Sauce Maker
  • 1/3 cup Vegetable / Sesame Oil
  • 1/4 cup Celery, chopped
  • 8-10 Sichuan Peppers (optional)
  • 15 Garlic Cloves, finely chopped
  • 1 & 1/2 inch Ginger, finely chopped
  • 6 Shallots, chopped
  • 23 Kashmiri Red Chillies, soaked in water for half an hour
  • 3 Bedgi Chillies, soaked for half an hour
  • 1 tsp Soy Sauce
  • 1 tsp Vinegar
  • 1/4 cup Water
  • 3 tbsp Sugar
  • to taste Salt
  • For Saucemaker
  • 1.75 kg Kissan Sauce Maker
  • 1200 g Sugar
  • 2.5 litre Water


    For Sauce Maker

    • Heat water in a vessel, add water, sugar, melt it on high flame.
    • Add Kissan Sauce Maker, whisk slowly, boil it for 15 minuters.
    • Cool and store it in a container.

    For Schezwan Sauce

    • Heat oil in a pan and add garlic, ginger and celery. 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. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
    • Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup made Kissan Sauce Maker , sugar, salt and 1/4 cup water.
    • 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.

Popular Recipes

Dutch Coffee Custard
Vegetable Manchow Soup
Dal Makhani
Fried Vegetables in Hot and Sweet Sauce
Classic Roast Chicken with Demi-Glace