Servings:

Homemade Chili Oil

A simple combination of dried red chilies, a little carom seed for herby-thyme flavor, salt, and a little bit of acid.

Prep: 5 min
Cook: 5 min
Total: 10 min
Servings: 16
Homemade Chili Oil

Ingredients

  • 6 Kashmiri chilies (dried)
  • 1 pasilla chili
  • 1-2 boriya chilies (or other spicy chilies)
  • 1/4 tsp ajmo (carom seed)
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp amchoor
  • 1/3 cup neutral oil (like avocado)

Instructions

  1. Deseed the chilies by removing the stems and shaking or scraping the seeds out. Use gloves if you are sensitive to capsaicin. Break the chilies up into 1/2 inch-sized pieces.
  2. Coarsely grind the chilies and carom seeds using a spice grinder or mortar and pestle. I use a coffee grinder that is reserved just for spices.
  3. Heat the oil in a small pan. Add the chili mixture and salt. Stir well and watch the oil closely. When the oil starts to bubble around the edges, add the amchoor. Stir and remove from heat. Let cool. The chilies will continue to crisp in the hot oil.
  4. Transfer to a jar and store in the refrigerator.

Nutrition

  • Calories: 43
  • Carbohydrates: 0.3
  • Protein: 0.1
  • Fat: 5
  • Saturated Fat: 0.3
  • Polyunsaturated Fat: 1
  • Monounsaturated Fat: 3
  • Trans Fat: 0.02
  • Sodium: 73
  • Potassium: 10
  • Fiber: 0.1
  • Sugar: 0.01
  • Vitamin A: 156
  • Vitamin C: 0.03
  • Calcium: 0.5
  • Iron: 0.04