Kashmiri Chili Recipe – Homemade Ajmo & Boriya Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chili Recipe – Homemade Ajmo & Boriya Spice Blend

Hey everyone! If you’re anything like me, you believe a good chili blend can make a dish. I’ve been perfecting this Kashmiri Chili blend for years, and honestly, it’s become a staple in my kitchen. It adds such a beautiful color and a gentle warmth to everything from dals to vegetable curries. Today, I’m so excited to share my recipe for this homemade Ajmo & Boriya spice blend with you!

Why You’ll Love This Recipe

This isn’t just another chili powder recipe. It’s a carefully balanced blend of Kashmiri chilies, pasilla chili, and a few secret ingredients that create a truly unique flavor profile. It’s vibrant, fragrant, and adds a depth of flavor you won’t find in store-bought versions. Plus, making it yourself means you control the ingredients and the heat level – perfect for tailoring it to your taste!

Ingredients

Here’s what you’ll need to create this magic:

• 6 dried Kashmiri chilies
• 1 pasilla chili
• 1 boriya chili
• ¼ tsp ajmo (carom seeds)
• ½ tsp salt
• ⅛ tsp amchoor (dried mango powder)
• ⅓ cup neutral oil (like avocado)

Ingredient Notes

Let’s talk about these ingredients for a sec. Getting the right ones makes all the difference!

Dried Kashmiri Chilies: Understanding the Color and Heat

Kashmiri chilies are the stars of the show! They’re known for their vibrant red color and relatively mild heat. They add a beautiful hue to your dishes without overpowering them. You’ll need about 15-20 grams of these beauties.

Pasilla Chili: A Smoky Depth

The pasilla chili brings a lovely smoky flavor to the blend. It’s not super spicy, but it adds a wonderful complexity. If you can’t find pasilla, ancho chili is a good substitute.

Boriya Chilies: Regional Variations and Flavor Profile

Boriya chilies are a bit more regional, often used in North Indian cuisine. They have a unique, slightly fruity flavor. They can be tricky to find outside of India, but they really add something special.

Ajmo (Carom Seeds): Digestive Benefits and Unique Taste

Ajmo, also known as ajwain, isn’t just about flavor. These tiny seeds are fantastic for digestion! They have a slightly bitter, thyme-like taste that complements the chilies beautifully.

Amchoor (Dried Mango Powder): Tangy Brightness

Amchoor adds a lovely tanginess that balances the heat and richness of the oil. It’s a key ingredient in many Indian spice blends.

Neutral Oil: Choosing the Right Oil for Infusion

I prefer using avocado oil because of its high smoke point and neutral flavor. But any neutral oil like sunflower or canola will work just fine. You want an oil that won’t compete with the chili flavors.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, let’s prep those chilies. Deseed them by removing the stems and gently shaking out the seeds. Then, break them into roughly ½-inch pieces.
2. Now, it’s time to grind! Coarsely grind the chilies and carom seeds using a spice grinder or a mortar and pestle. Don’t overdo it – you want some texture.
3. Heat the oil in a small pan over medium heat. Add the chili mixture and salt.
4. Stir continuously for about 3-5 minutes. You’ll know it’s ready when the oil starts bubbling around the edges.
5. Remove the pan from the heat immediately and add the amchoor. Stir well.
6. Let the mixture cool completely. The chilies will crisp up as they cool in the residual heat.
7. Once cooled, transfer the blend to an airtight jar and refrigerate for optimal freshness.

Expert Tips

A few things I’ve learned along the way…

• Achieving the Perfect Chili Crisp Texture: Don’t grind the chilies too finely! You want some flakes for that satisfying crunch.
• Adjusting Spice Levels: Feel free to adjust the number of Kashmiri chilies to control the heat.
• Proper Storage for Maximum Flavor: Storing in an airtight container in the fridge is key to keeping the flavors vibrant.

Variations

Want to get creative? Here are a few ideas:

• Spice Level Adjustments: For a milder blend, remove the seeds from all the chilies. For a hotter kick, add a pinch of cayenne pepper.
• Regional Adaptations: My friend’s grandmother uses Byadagi chilies for an even brighter red color. Feel free to experiment with different varieties!
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

This chili blend is incredibly versatile. I love sprinkling it on:

• Dal (lentil soup)
• Vegetable curries
• Roasted vegetables
• Eggs
• Popcorn (trust me!)

Storage Instructions

Store your homemade Kashmiri chili blend in an airtight jar in the refrigerator for up to 6 months. The flavor will stay vibrant for the longest time this way.

FAQs

Let’s answer some common questions!

What is the shelf life of homemade Kashmiri chili blend?

Up to 6 months when stored properly in an airtight container in the refrigerator.

Can I use other types of oil besides avocado oil?

Yes! Sunflower, canola, or any other neutral oil with a high smoke point will work.

What are the health benefits of ajmo (carom seeds)?

Ajmo is known for its digestive properties and can help relieve bloating and gas.

Can I adjust the amount of amchoor for a different level of tanginess?

Absolutely! Start with ⅛ tsp and add more to taste.

What’s the best way to grind the chilies – spice grinder or mortar and pestle?

Both work! A spice grinder is faster, but a mortar and pestle gives you more control over the texture.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!