Spicy Red Chilli Recipe – Homemade Schezwan Sauce for Indian Dishes

Last Updated on 2 months by Neha Deshmukh

Spicy Red Chilli Recipe – Homemade Schezwan Sauce for Indian Dishes

Hey everyone! If you’re anything like me, you love a good kick of spice with your food. And honestly, nothing elevates Indian snacks and dishes quite like a vibrant, homemade Schezwan sauce. I first started making this when I realized store-bought versions just didn’t have that fresh, fiery flavour I was craving. It’s surprisingly easy to whip up, and trust me, once you taste the difference, you’ll never go back!

Why You’ll Love This Recipe

This isn’t just another sauce recipe; it’s a flavour bomb! Making your own Schezwan sauce means you control the spice level, the freshness, and avoid all those unnecessary preservatives. It’s perfect for drizzling over momos, noodles, fried rice, or even as a marinade for chicken or paneer. Plus, the aroma while it’s cooking is absolutely divine.

Ingredients

Here’s what you’ll need to create this spicy magic:

• 10 red chillies
• 8 garlic flakes
• 2 tsp ginger
• 2 tbsp onion
• 1 tsp Schezwan or black pepper powder
• 1 tbsp chilli sauce
• 1 tsp sugar
• 1 tsp vinegar
• 2 tbsp oil
• Salt as needed

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Red Chillies: I prefer using Byadagi chillies for their vibrant colour and moderate heat. You can also use Kashmiri chillies for a milder sauce, or a mix for a complex flavour. The type of chilli really impacts the final colour and spice, so experiment!
• Vinegar: White vinegar is traditional, but you can also use apple cider vinegar for a slightly fruity tang. Rice vinegar is another great option for a milder flavour.
• Schezwan/Black Pepper Powder: Traditionally, Schezwan pepper powder is used, which has a unique citrusy aroma. If you can’t find it, good quality black pepper powder works beautifully too – it adds a lovely warmth. Don’t skimp on the quality here!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, soak your red chillies in hot water for about an hour. This softens them up and makes them easier to blend.
2. Once softened, drain the chillies and blend them into a smooth paste using as little water as possible. We want a thick paste, not a watery sauce!
3. Now, finely chop your ginger, onion, and garlic. Don’t be shy with the garlic – it adds a wonderful punch.
4. Heat the oil in a kadai (wok) or a deep frying pan over medium heat. Add the ginger and garlic and sauté for just a minute, until fragrant.
5. Add the chopped onion and fry until it turns translucent – about 3-5 minutes.
6. Time for the heat! Add the chilli paste, chilli sauce, sugar, pepper powder, and salt. Stir everything well and bring the mixture to a boil.
7. Let it bubble away for a few minutes, stirring constantly to prevent sticking. This is where the magic happens!
8. Finally, stir in the vinegar, give it one last good mix, and remove from the heat.
9. Let the sauce cool completely before transferring it to an airtight container.

Expert Tips

A few little things I’ve learned over the years:

• Taste as you go: Seriously! Adjust the sugar, salt, and pepper to your liking.
• Don’t overcrowd the pan: When sautéing the onions, make sure they have enough space to brown properly.
• Low and slow: Cooking the sauce slowly allows the flavours to meld together beautifully.

Variations

Want to make this sauce your own? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of chillies for a milder sauce, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves adding a ghost pepper for a serious kick!
• Uses in Other Dishes: Beyond the obvious, this sauce is amazing in scrambled eggs, as a dip for spring rolls, or even mixed into mayonnaise for a spicy spread.
• Regional Variations: Sichuan Schezwan sauce often includes fermented bean paste and Sichuan peppercorns for a numbing sensation. Indian Schezwan tends to be brighter in colour and relies more on chilli heat.

Serving Suggestions

Honestly, this sauce goes with everything. But here are a few of my favourites:

• Momos (dumplings)
• Fried Rice
• Noodles (Hakka or Manchurian style)
• Spring Rolls
• Chicken or Paneer Tikka

Storage Instructions

Store your homemade Schezwan sauce in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. You can also freeze it in small portions for longer storage – up to 3 months!

FAQs

Let’s answer some common questions:

• How long does homemade Schezwan sauce last? In the fridge, it’s good for about 2 weeks. Frozen, it can last up to 3 months.
• Can I use dried red chillies instead of fresh? Yes, you can! Soak them in hot water for at least 30 minutes before blending.
• What is the best type of vinegar to use? White vinegar is traditional, but apple cider or rice vinegar also work well.
• Can I adjust the sweetness level? Absolutely! Add more or less sugar to suit your taste.
• How can I make this sauce less spicy? Reduce the number of chillies, or add a tablespoon of tomato paste to balance the heat.

Enjoy making (and eating!) this delicious homemade Schezwan sauce. Let me know in the comments how it turns out for you!