Based on the variant of red chillies you choose and the spiciness you would like to make this recipe, divide it into two parts.

One part is to use directly and the other part is to slit them and remove seeds of it to remove its spiciness.

If you have time to soak then soak red chillies for an hour or two or else soak for 30 minutes (minimum time to save cooking time).

Put these soaked chillies along with water in a pan and cook for 20 minutes till they turn soft.

Off the flame and keep aside to cool.

Once cooled, transfer red chillies along with its stock into a mixer grinder and blend to a soft paste.

In a pan add little oil and add finely sliced garlic and ginger pieces. Saute for a while on low flame.

Add red chilli paste and cook for 5 minutes on low flame by stirring occasionally so that bottom does not burn.

Once the oil separates from Schezwan chutney, add little sugar, salt, vinegar, tomato sauce and soya sauce.

Mix and cook for a minute. Off the flame and let it cool.

Store Schezwan Sauce in an airtight container and store in a refrigerator.