How To Serve Chilli Oil Recipe Indian Easy

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Indian cuisine is renowned for its vibrant flavors, and chilli oil plays a starring role in adding a fiery kick to countless dishes. This DIY condiment is not only incredibly versatile but also surprisingly simple to make at home. Whether you’re a seasoned spice enthusiast or just starting to explore the world of Indian flavors, this guide will walk you through the process of creating your own batch of aromatic chilli oil.


Homemade Chilli Oil Recipe
Homemade Chilli Oil Recipe

Dried Red Chillies: The foundation of your chilli oil, choose your heat level! Opt for Kashmiri chillies for a milder flavour with a beautiful red hue, or go for spicier options like Byadagi or Guntur chillies if you like things hot. (2-3 oz, adjust based on desired heat)

  • Neutral Oil: This acts as the carrier for the chilli flavour. Opt for something with a high smoke point like grapeseed, canola, or peanut oil. (1 cup)
  • Whole Spices: These add depth and complexity to the oil. Common choices include cumin seeds (1 tsp), mustard seeds (1 tsp), fenugreek seeds (1/2 tsp), and black peppercorns (1/2 tsp).
  • Aromatics: Fresh garlic and ginger add another layer of flavor. (4 cloves garlic, minced, 1-inch piece ginger, minced)
  • Optional Flavourings: Curry leaves (10-12), dried kokum (1 piece), or a sprig of fresh rosemary can be added for a unique twist.

  • Directions:

    1. Prep the Chillies: Break down the dried red chillies by removing the stems and roughly chopping them into smaller pieces. If you prefer a smoother oil, you can soak them in warm water for 30 minutes before using.

    2. Heat the Oil: In a pan or heatproof jug, heat your chosen oil over medium heat.

    3. Temper the Spices: Once the oil is hot but not smoking, add the whole spices. You’ll know they’re ready when they start to sizzle and release their aroma (around 30 seconds).

    4. Introduce the Aromatics: Add the minced garlic and ginger and cook for another minute, stirring constantly, until fragrant. Be careful not to burn them, as this can make the oil bitter.

    5. Add the Chillies: Now comes the heat! Add your chopped chillies and stir to coat them with the oil. Be mindful of the fumes and adjust the heat if needed.

    6. Infuse the Flavour: Reduce the heat to low and let the mixture simmer for about 5-10 minutes. This allows the chillies to infuse their flavour into the oil. Important Note: Don’t let the chillies brown or burn, as this will result in a bitter taste.

    7. Cool and Strain: Remove the pan from the heat and allow the oil to cool completely. Once cool, strain the oil through a fine-mesh sieve to remove the chilli flakes and spices.

    8. Store it Right: Pour the cooled chilli oil into a clean, sterilized glass jar and store it in a cool, dark place. Your homemade chilli oil can last for up to several months.

    Nutritional Facts (per tablespoon):

    While chilli oil is primarily used for flavour, it’s worth noting that it does offer some health benefits. Red chillies are a good source of vitamins A and C, and the oil itself contains healthy fats. However, it’s important to remember that chilli oil is also high in calories, so use it sparingly.

    Calories: 120

  • Fat: 14g
  • Sodium: trace amounts
  • Carbohydrates: 0g
  • Protein: 0g
  • Vitamin A: 40 IU
  • Vitamin C: traces

  • Please note: This is an approximate nutritional breakdown and can vary depending on the type of oil used and the amount of chillies included.


    With its fiery kick and versatility, homemade chilli oil adds a touch of magic to countless dishes. From drizzling it over curries and stir-fries to adding a spicy punch to marinades and dips, the possibilities are endless. So, ditch the store-bought varieties and whip up your own batch of this flavourful condiment. With this easy recipe and a little experimentation, you’ll be a chilli oil master in no time!


    1. How hot should my chilli oil be?