No Onion No Garlic Schezwan Sauce – Spicy, Tangy & Sattvic by NONG

Name: Schezwan Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 15.00 pieces Kashmiri Red Chilli; 20.00 pieces Spicy Red Chilli; 2.00 inch Ginger; 0.25 cup Cooking oil; 0.50 tsp Black Pepper; 0.50 tsp Oregano; 2.00 tbsp Coriander Stems; 1.00 tsp Salt; 2.00 tsp Sugar; 0.50 tsp Soya Sauce; 2.00 tbsp Tomato ketchup; 2.00 tbsp Vinegar; 0.75 cup Water

Ignite your taste buds with NONG’s No Onion No Garlic Schezwan Sauce, a bold and fiery Indo-Chinese condiment made without any pungent ingredients — perfect for Jain and Sattvic lifestyles.

Crafted with sun-dried red chilies, aromatic spices, and tangy seasonings, this sauce brings the authentic spicy-sweet Schezwan flavor without using onion or garlic. Ideal for stir-fried noodles, fried rice, spring rolls, and snacks, it also doubles up as a spread, dip, or marinade.

Its thick, vibrant texture and perfectly balanced heat make it a must-have for every kitchen that craves Indo-Chinese zest — the clean, sattvic way.

🌿 Pure Vegetarian · No Onion · No Garlic

Schezwan Sauce

Fiery, tangy and intensely flavorful homemade Schezwan Sauce prepared completely without onion and garlic. Made using soaked Kashmiri and spicy red chillies, fresh ginger, fresh coriander stems, and balancing seasonings.

Reference Cooking Video

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Prep Time 30 min

Cook Time 20 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

13 items

Quantities scale automatically with servings

15.00 pieces Kashmiri Red Chilli
20.00 pieces Spicy Red Chilli
2.00 inch Ginger
0.25 cup Cooking oil
0.50 tsp Black Pepper
0.50 tsp Oregano
2.00 tbsp Coriander Stems
1.00 tsp Salt
2.00 tsp Sugar
0.50 tsp Soya Sauce
2.00 tbsp Tomato ketchup
2.00 tbsp Vinegar
0.75 cup Water

checklist Step-by-Step Instructions

1
Remove stems and deseed 15 Kashmiri red chillies and 20 spicy red chillies for balanced heat and vibrant natural red color.
2
Soak the chillies in hot water for 20-30 minutes until softened, then drain completely.
3
Transfer softened chillies into a blender jar with 3/4 cup water and 2 inches roughly chopped ginger. Blend into a semi-fine paste.
4
Heat 1/4 cup cooking oil in a heavy-bottomed pan over medium-low flame.
5
Add 2 tbsp finely chopped coriander stems and sauté for 30-40 seconds until fragrant.
6
Add the ground chilli-ginger paste and stir continuously on low-medium flame for 5-7 minutes until the oil starts separating from the sides.
7
Add 1/2 tsp coarsely ground black pepper, 1/2 tsp oregano, 1 tsp salt, and 2 tsp sugar. Mix well.
8
Stir in 1/2 tsp soya sauce, 2 tbsp tomato ketchup, and 2 tbsp vinegar to balance spice, tang, and sweetness.
9
Cook on low flame for another 2-3 minutes until thick, glossy, and oil forms a preservative layer on top.
10
Allow the Schezwan sauce to cool completely, then transfer to a clean, airtight glass container. Store refrigerated.