Marathi Culture and Festivals

Click here to edit subtitle

Schezwan Sauce 


200 gms Kashmiri chilies

8 cloves of garlic

2 tsp. sugar

½ cup vinegar

½ cup oil

1 tbsp. sesame oil

1 tbsp. salt

1 tbsp. soy sauce


1 Wash and clean chilies. Remove dried stalks. Take the Kashmiri chilies and soak them in water. Cook in the microwave at full heat for 5 minutes.

2 In blender puree the chilies and garlic cloves together

3 In a heavy bottom pot heat vegetable oil and sesame seed oil. Add chilie and garlic puree, vinegar, sugar, salt and soy sauce.

4 Let the mixture simmer for about 5-10 minutes. 

5 Cool the sauce and put it in a jar and store in refrigerator.

TIPS: When the mixture is simmering in oil, let the water/vinegar evaporate and the oil start floating on top. 

When correctly cooked you can store it in the refrigerator upto 3 months.

Anita Bapat