Schezwan sauce

sauce to go with fried rice and noodles

Recipe by amit pamnani of mumbai, IN

Ingredients vegetarian 20 servings

    • 1 cup whole red chillies  (kashmiri) , loosely packed
    • 1 tbsp chopped ginger
    • 1 tbsp chopped garlic      1 tbsp
    • 1 tbsp chopped green chillies   1 tbsp
    • 4 tbsp chopped onion
    • 1 tbsp chopped celery stalks
    • 2 star anise ( crushed)
    • 1 tsp red chilli pwd
    • 1 cup tomato ketchup
    • 1 tbsp soy sauce
    • 1 tbsp chilli sauce
    • 1 tbsp vinegar
    • 1 tsp salt
    • 1 tbsp sugar
    • ajinomoto   a pinch
    • 2 drops red color 
    • 1 pinch white pepper pwd
    • 1/2 cup oil 


    1. Boil the red chillies in water for one minute, grind it to a rough paste
    2. In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent,
    3. Add the chilli paste which you have grinded, saute for one minute
    4. Add the rest of the ingredients and bring to boil
    5. Simmer for 5 minutes and the sauce is ready
    6. It can be stored like a pickle for a month



    It taste better,than what we get in the market&its very expensive in market ,thanks alot

    amit pamnani

    celery is a vegetable, light green in colour with long stalks and leaves, most of the time the stalks are used instead of leaves.



    what is celery?