Drain the water and add the chillies in a grinder along with 1/4 cup of water and grind to make a smooth paste.
Heat oil in a pan.
Once the oil is hot, add ginger and garlic and fry for a few seconds.
Add onion and cook for 2-3 minutes.
Add Sichuan peppers and chilli paste along with 1/2 cup of water and cook for 2-3 minutes.
Now add soy sauce, vinegar, tomato ketchup, brown sugar and salt and cook for 5-6 minutes.
Remove the pan from heat and let the sauce cool.
Store in a clean glass jar for upto 1 month in refrigerator.
To make this Schezwan sauce, we are making use of two different types of chilli. One is the Kashmiri Red Chilli, that’s not very spicy, but it adds that much needed bright red colour. If Kashmiri Red Chilli are not available, you can use any chilli which gives a nice color and less heat.We are also using Bydagi Red Chillies in order to increase the spice quotient a bit and give this Schezwan sauce a nice after taste. This chilli is not very hot and also add good colour to the sauced. If you want your sauce more hot, you can use any chilli which has a good heat.Remove the seeds of the chillies if you want a really smooth sauce.This sauce stays good in refrigerator for up to 15 days.You can divide the sauce in small portions and freeze for later use. Just take out one portion, thaw it and use as required.You can add 2 tbsp chopped celery to the sauce along with onion It will enhance the taste of the sauce even more.