Fiery, pungent and slightly tangy, this Schezwan sauce is the perfect teammate to your snacks and savories. It’s also known as Schezwan chutney, and is a popular condiment served with Indo-Chinese food.
Sichuan peppercorns are the hero ingredient here, offering that addictive numbing heat. That, teamed up with some simple pantry staples and 10 minutes in the kitchen is all you need to make a jar full of this finger-licking delicious sauce!
I have an obsession with hot sauces, and over the last few months, I’ve made it my mission to try and experiment with different hot sauces and dips from around the world.
I tried making Homemade Buffalo Sauce, which turned out absolutely fantastic, and a beautiful green Middle Eastern Hot Sauce which was perfect to serve with crackers and pita bread. And of course, some classic Green Chutney that goes with just about anything and everything.
This sauce, however, is all set to be on my list of top favorites- it’s THAT good.
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What's So Great About the Recipe?
I’m a big fan of sauces that have that deep, umami flavor, and this one’s one of them. It’s also really really easy to make and store for later.
Plus, it is super versatile- I love pairing it with some dumplings when I don’t have my Thai Dipping Sauce at hand.
Recipe Ingredients
Aromatics: Fresh ginger and garlic. You’ll need to peel and mince them or chop them really fine- if you like those little chunky bits.
Soy sauce: To bring a bit of umami flavor and a deep color to the sauce.
Dried red chilies: Choose Kashmiri red chilies if you want your Schezwan sauce to have a mild taste, or hot chilies if you don’t mind the heat.
Vinegar: For the tanginess. This will also help naturally preserve the sauce.
Sichuan peppercorns: For that numbing flavor.
Brown sugar: To tone down the heat a little bit, and add a delicate sweetness to the sauce.
Ketchup: The base for the sauce.
Oil: Any cooking oil will do!
Green onion: This one’s optional, but if you have it at hand, I would recommend adding it in. It lends a slight pungent flavor and also helps bulk up the sauce.
See recipe card for quantities.
Szechuan peppercorn is not hot and pungent as black pepper or chili pepper. It has a strong and unique aroma, slight lemony flavor and tingly numbness on lips and tongue.
Substitutions & Variations
- If you don’t have Schezwan peppercorns, it’s okay. I have tried making the sauce without the peppercorns too, and it has still turned out great.
- If you don’t have green onions, use the coriander stems instead.
- To make the sauce gluten free, use coconut aminos or tamari instead of soy sauce.
Loving this? Try my Sichuan Chili Oil recipe too!
How to Make Schezwan Sauce
Ready to make the most wicked delicious Schezwan sauce from scratch? Here’s what you’ll need to do.
Step 1: Start by soaking the dried red chilies in warm water for about 10 minutes.
Step 2: Heat oil in a pan over medium heat, and sauté the ginger, garlic and chopped green onions for about 2-3 minutes.
Step 3: Blend the dried red chilies in a blender jar (draining away the excess water) and add the mixture into the pan. Let this cook for about 3-5 minutes.
Step 4: Now add the remaining ingredients and give it a good mix. Let it cook for another 2-3 minutes and then take it off heat. Let it cool down and serve or store for later.
💭Top Tip
Remember that the mixture should come to a rolling boil- it should keep boiling even when you're stirring it. This will ensure that the peppers cook well, and the jelly reaches the right consistency.
How to Store the Leftover Schezwan Sauce
Store your leftover Schezwan sauce in the refrigerator for up to 2 weeks. Use a clean glass jar, ideally with an airtight lid, and make sure you use a clean, dry spoon to spoon it out whenever you want to use it.
I haven’t tried freezing it, but I think it should work just as well. Just use a freezer safe container to prevent freezer burn, and you should be fine.
This sturdy,stackable design of our 1 cup silicone molds help keep your freezer tidy and organized, saving space.
Tips & Tricks to Nail the Recipe
- To lend the Schezwan sauce that authentic Asian flavor, saute the aromatics in sesame oil.
- Blend the chilies into a coarse paste instead of getting it smooth if you want the sauce to have a bit of a chunky texture.
- To cut down the heat, you can de-seed the chilies before you soak them or blend them.
- You can also add a pinch or MSG or Aromat powder to the sauce towards the end to enhance the flavor.
- Make sure you cook the mixture on medium-low heat, or the ingredients may end up burning, and the sauce will have a bitter taste.
How to Use Schezwan Chutney
Toss a spoonful of this Schezwan sauce into some fried rice or stir fried noodles to amp up their flavor, or serve it as a dip with your Indo-Chinese classics like spring rolls and dumplings.
I personally love featuring this as a dip along with my Amba Sauce and Garlic Habanero Hot Sauce when I’m hosting a get-together and need some good dips and sauces to serve with the snacks I’m making.
You can also mix a couple of spoons of this sauce with some mayonnaise (or Greek yogurt if you’re trying to keep it healthier) and make a nice creamy dip- just like this Tandoori Mayo Dip.
Recipe FAQs
I wouldn’t recommend it. Soaking the chilies will rehydrate them and make them easier to blend, and you’ll get that perfect pasty texture.
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If you tried this Schezwan sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Schezwan Sauce
Ingredients
- 1 inch ginger
- 5-6 cloves garlic
- 1 green onion
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon Sichuan peppercorns
- 5-6 dry red chilies
- ½ teaspoon brown sugar
- 1 tablespoon ketchup
- 2 tablespoon oil
Instructions
- Start by soaking the dried red chilies in warm water for about 10 minutes.
- Heat oil in a pan over medium heat, and saute the ginger, garlic and chopped green onions for about 2-3 minutes.
- Blend the dried red chilies in a blender jar (draining away the excess water) and add the mixture into the pan. Let this cook for about 3-5 minutes.
- Now add the remaining ingredients and give it a good mix. Let it cook for another 2-3 minutes and then take it off heat. Let it cool down and serve or store for later.
Notes
- To lend the Schezwan sauce that authentic Asian flavor, saute the aromatics in sesame oil.
- Blend the chilies into a coarse paste instead of getting it smooth if you want the sauce to have a bit of a chunky texture.
- To cut down the heat, you can de-seed the chilies before you soak them or blend them.
- You can also add a pinch or MSG or Aromat powder to the sauce towards the end to enhance the flavor.
- Make sure you cook the mixture on medium-low heat, or the ingredients may end up burning, and the sauce will have a bitter taste.
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