Kashmiri Chili Oil Recipe – Sesame Garlic Indian Hot Sauce

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chili Oil Recipe – Sesame Garlic Indian Hot Sauce

Introduction

Okay, friends, let’s talk chili oil. But not just any chili oil. This is Kashmiri Chili Oil – a vibrant, fragrant, and seriously addictive Indian hot sauce that’s about to become your new obsession. I first stumbled upon a version of this while exploring the spice markets of Delhi, and I’ve been tweaking and perfecting it ever since. It’s a little bit spicy, a little bit garlicky, and a whole lot of flavour. Trust me, once you drizzle this over everything, you won’t look back!

Why You’ll Love This Recipe

This Kashmiri Chili Oil isn’t just heat; it’s a flavour experience. The Kashmiri chilies give a beautiful colour and a fruity warmth, balanced by the nutty sesame oil and punchy garlic-ginger. It’s incredibly versatile – perfect for noodles, eggs, dumplings, or even just a spoonful straight up (don’t judge!). Plus, it’s surprisingly easy to make at home.

Ingredients

Here’s what you’ll need to create this fiery delight:

• 50 grams Kashmiri whole dried red chilies
• 1/3 cup toasted sesame oil (about 80ml)
• 14 large garlic cloves
• 2 inch ginger
• 1 medium white onion
• 3/4 cup water (about 180ml)
• 1.5 tablespoons tomato paste
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons sugar

Ingredient Notes

Let’s chat about these ingredients – a few little tips can make all the difference!

Kashmiri Dried Red Chilies: Origin and Flavor Profile

These are the stars of the show! Kashmiri chilies are known for their vibrant red colour and mild-to-moderate heat. They have a lovely fruity flavour, unlike some other chili varieties that are purely fiery. You can usually find them at Indian grocery stores or online.

Toasted Sesame Oil: Choosing the Right Type

Don’t skip the toasting! Toasted sesame oil has a much richer, nuttier flavour than regular sesame oil. If you can’t find pre-toasted, you can easily toast sesame seeds yourself and then infuse the oil.

Garlic & Ginger: Freshness and Preparation

Fresh is best here, always. I like to use a microplane for the ginger and garlic – it releases so much flavour! Don’t be shy with the garlic; it really shines in this oil.

Rice Vinegar: Regional Variations & Substitutions

Rice vinegar adds a lovely tang. If you don’t have it, you can substitute with white wine vinegar or apple cider vinegar, but the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s wake up those chilies. Soak 50 grams of dried Kashmiri red chilies in hot water for about 30 minutes. This rehydrates them and makes them easier to blend.
2. Once softened, drain the chilies and blend them into a smooth paste with 3-4 tablespoons of water. Set this aside – it’s our flavour bomb!
3. Now, heat 1/3 cup (80ml) of toasted sesame oil in a skillet over medium heat. Add 14 minced garlic cloves and a 2-inch piece of grated ginger. Sauté for about 2 minutes, until fragrant. Your kitchen should smell amazing right now.
4. Add one finely chopped medium white onion and cook until translucent, about 2-3 minutes.
5. Stir in the chili paste and cook for another 2-3 minutes, stirring constantly. This is where the magic happens! Be careful not to burn the chili paste.
6. Pour in 3/4 cup (180ml) of water, cover the skillet, and simmer for 3-4 minutes. You’ll notice the oil starting to separate from the mixture – that’s what we want.
7. Now, add 1.5 tablespoons of tomato paste, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Give it a good stir.
8. Cook for 1-2 minutes, until the sauce thickens slightly. Remove from the heat and let it cool completely.

Expert Tips

• Don’t rush the cooling process. Letting the oil cool completely before transferring it helps prevent condensation and extends its shelf life.
• Taste as you go! Adjust the sugar, salt, and vinegar to your liking.
• Use a good quality skillet. A heavy-bottomed skillet will help distribute the heat evenly and prevent burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Extra Hot): Want more heat? Add a pinch of cayenne pepper or a few chopped bird’s eye chilies to the chili paste. For a milder oil, remove some of the seeds from the Kashmiri chilies before soaking.
• Festival Adaptations (Adding to Diwali Snacks): My aunt always adds a teaspoon of this chili oil to her chakli (a savoury snack) batter during Diwali – it gives it a wonderful kick!
• Garlic Lovers: If you’re a garlic fanatic like me, feel free to add a few extra cloves!

Gluten-Free Confirmation

Yes! This Kashmiri Chili Oil is naturally gluten-free.

Serving Suggestions

Okay, the fun part! Drizzle this over:

• Noodles (ramen, udon, stir-fries)
• Eggs (fried, scrambled, omelets)
• Dumplings (momos, potstickers)
• Rice bowls
• Roasted vegetables
• Even pizza! (Seriously, try it.)

Storage Instructions

Transfer the cooled chili oil to an airtight jar. It will keep in the refrigerator for up to 3 weeks. The flavour might intensify over time, which is a good thing!

FAQs

What is the shelf life of homemade Kashmiri chili oil?

Up to 3 weeks in the refrigerator, stored in an airtight jar.

Can I use a different type of oil besides sesame oil?

You can, but sesame oil really makes this recipe special. If you must substitute, try a neutral oil like canola or vegetable oil, but the flavour won’t be quite the same.

How can I adjust the heat level of this chili oil?

Remove seeds from the chilies for less heat, or add cayenne pepper/bird’s eye chilies for more.

What dishes pair well with Kashmiri chili oil?

Everything! But especially noodles, eggs, dumplings, and rice bowls.

Can I make a larger batch of this chili oil and store it for longer?

You can definitely make a larger batch. Properly stored in the refrigerator, it should last for up to a month.