Schezwan cuisine that originated in the Sichauan province of China is bold and spicy and very popular in Indian Chinese cuisine. The addition of the authentic Sichuan peppers make this a true Schezwan sauce.
In this recipe, I’m using a combination of dried Kashmiri chillies and regular Chinese Chillies. I also boiled the chillies and the Sichuan peppercorns for a smooth sauce in this new and improved recipe.

Make a batch or so of this paste and you can store it in your fridge to make a wide variety of other recipes from the same base.

Schezwan Sauce


  • 10 Kashmiri Chillies 7 oz or 200 gms approx.
  • 20 Regular Chillies 7 oz or 200 gms approx.
  • 1 tsp Sichuan peppercorns
  • 1/2 cup Oil
  • 1/4 cup minced Ginger
  • 1/4 cup minced Garlic
  • 1 tbsp Spring Onion
  • Add 2 tbsp Soya Sauce
  • 2 tbsps. Vinegar
  • 2 tbsps. Ketchup
  • Salt to taste
  • Pinch of Sugar
  • Fresh cracked pepper


  • In boiling water add both the Kashmiri and regular Chillies together. If you can’t find the Kashmiri Chillies you can use a total of 40 regular chillies but the colour and texture will be different
  • Add the Sichuan peppercorns and boil for 15 – 20 mins till the skins are nice and soft
  • Drain and keep aside to cool but reserve some of the boiling liquid
  • Once cool process adding a little water as required to get a smooth paste
  • Heat the oil and saute the ginger and garlic followed by the spring onions
  • Scrape the ground chilli in there and saute
  • Add the soya, vinegar and ketchup
  • Add the salt, sugar and pepper
  • Cook for 10 to 15 mins covered till the oil floats to the top
  • Cool and bottle and store in the fridge