Szechwan Sauce

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Homemade Szechwan Sauce( No MSG)
Cooks in: 20 Minutes Serves: 8 People

This is the basic szechwan sauce recipe for all my preparations. Try this and you will never buy again from the market which contains too much of preservatives and MSG!!



  1. Soak Chillies in water for an hour and drain.
  2. In a 2 Ltr Pressure cooker, add 1/4 cup sesame oil, cloves, green chillies and soaked red chillies.
  3. Cook on high heat for 3 minutes or 3 whistles.
  4. Carefully release pressure.
  5. Add the balance sesame oil, vinegar, soya sauce, tomato sauce, salt and sugar.
  6. Blend to a smooth or coarse paste.


  • Can use other chillies also. But beydagi chilli gives excellent colour.
  • Stays fresh for a week on room temperature and in refrigerator for months.
  • Check out my Szechwan Thattai recipe where I used this sauce to create a delightful snack.

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    1. Hi Anuradha,
      Glad to know that this sauce has become a regular in your home. Thanks so much for trying this recipe. Please share a picture through FB messenger so that I can share it in the Millet table FB page.

    1. Hi Priya,
      With OPOS, anything is possible! Home made sauce is awesome in taste and colour without any preservatives and chemicals! Thanks so much for sharing your experience.

  1. Just made it, super recipe…House filled with chilli chatka…My daughter says are we in a Chinese kitchen????

    1. Hi Dhanashree,
      Happy to know that you tried this awesome recipe! Yes, the kitchen smells divine!! Thanks so much for sharing your experience.

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