How long does homemade chilli oil last?

Stored in a clean, sealed glass jar at room temperature away from sunlight, it stays fresh for up to one month.

Why did my chilli oil become bitter?

Bitterness usually results from overheating the oil or burning the garlic. Keep the heat low and remove the aromatics before they brown.

Can I make this oil spicier?

Yes—use more dried chillies or keep all the seeds in. You can also add a pinch of cayenne at the end.

Is it safe to pour hot oil into a glass jar?

Use a heatproof glass jar like a canning jar—cold glass can shatter from sudden heat. Warm the jar with hot water first as a precaution.

What can I use chilli oil on?

Drizzle over noodles, dumplings, stir-fries, eggs, pizza, or roasted vegetables for a quick flavor boost.

Home / Recipes / indian / Chilli Oil

indianEasyveganvegetariangluten freedairy free

Chilli Oil

RATING

4.7/5(185)

TASTE SCORE

9/10

A vibrant, ruby-red infused oil with a gentle warmth and deep smoky aroma. Whole dried red chillies and aromatic spices bloom in hot oil, creating a versatile condiment that elevates everything from noodles to dumplings. Ready in just 15 minutes with pantry staples.

PREP

COOK

10m

SERVES

1 TBSP

87 cal

SERVINGS

INGREDIENTS

For 12 servings

½ cupoil · mustard oil or neutral oil12 pcsdried red chili · whole, stalks removed, broken into halves1 inchginger · thinly sliced4 pcsgarlic · cloves, thinly sliced1 pcsstar anise1 inchcinnamon stick1 tspsesame seeds · white1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein0g · 0%

Carbs1g · 5%

Fat9g · 93%

Fiber0g

Sugar0g

Saturated fat1g

Cholesterol0mg

Sodium13mg

Potassium26mg

Phosphorus7mg

How we calculate →

METHOD · 4 STEPS

prep
Prepare the aromatics and chillies.
1.Break the dried red chillies into halves, keeping the seeds for heat.
2.Thinly slice the ginger and garlic cloves.
3.Have the star anise, cinnamon stick, and sesame seeds measured and ready.
prep · ~5 min
Warm the oil gently.
1.Pour the oil into a small saucepan over low heat.
2.Add the sliced ginger, garlic, star anise, and cinnamon stick.
3.Heat slowly until the aromatics start to sizzle and become fragrant, about 5 minutes.
TIPKeep the heat low—high heat burns the garlic and turns the oil bitter.
prep
Infuse the chillies.
1.Place the broken red chillies and sesame seeds in a heatproof glass jar.
2.Once the oil is fragrant, carefully pour the hot oil over the chillies using a strainer to catch the aromatics.
3.Press the aromatics into the strainer with a spoon to release every drop of infused oil.
TIPThe oil will sizzle and bubble when it hits the chillies—this is exactly what you want.
rest
Cool and store the chilli oil.
Let the oil cool completely in the jar. Stir in a pinch of salt once cooled. Seal and store at room temperature for up to a month.
TIPThe flavor deepens over the next 24 hours, so making it a day ahead is ideal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use mustard oil for an authentic pungent kick that complements the chillies.
2
Keep the heat low when infusing; high heat will burn the garlic and make the oil bitter.
3
Let the oil cool completely before adding salt to prevent it from clumping.
4
The oil will continue to darken and deepen in flavor over 24 hours, so make it a day ahead.
5
Store in a clean, dry glass jar away from sunlight to preserve its vibrant color.
6
Strain the oil if you prefer a milder heat; leave the seeds in for extra spice.

RECIPE VARIATIONS