Curry Leaf Chili Oil — bright and zingy, this effortless, make-ahead condiment is the perfect way to add a pop of Indian flavor on your favorite dishes! With curry leaves, garlic, mustard seeds, lemon zest, and more, it comes together in just 10 minutes and is something I always have on hand!
WATCH HOW TO MAKE CURRY LEAF CHILI OIL:
In a bowl, combine finely chopped curry leaves, garlic, red & green Thai chilies, mustard seeds, roasted white urad dal, black peppercorns, salt, and fresh lemon zest for that fresh aroma. Give this a mix until well combined and add in roasted sesame needs for some nuttiness.
Pour over your sizzling oil and let all these flavors infuse. Store this in an airtight jar and you’ve just made the easiest condiment to elevate and add a lovely crunch any dish!
I love this on millet ambali, curd rice, or even a cold noodle salad for a bright, Indian pop of flavor!
If you like this, please try my other recipes:
- Rajasthani Garlic Chutney
- Green Chutney Trio (Mango-Guava-Amla)
- Instant Onion Chili Sesame Pickle
- Tomato Coconut Chutney
Curry Leaf Chili Oil — bright and zingy, this effortless, make-ahead condiment is the perfect way to add a pop of Indian flavor on your favorite dishes! With curry leaves, garlic, mustard seeds, lemon zest, and more, it comes together in just 10 minutes and is something I always have on hand!
- 1/2 cup oil , use any neutral oil
- 1/3 cup curry leaves , finely chopped
- 2 tsp ginger , finely chopped
- 2 thai red chilies , finely chopped
- 2 thai green chilies , finely chopped
- 2 tsp mustard seeds
- 1 tbsp white urad dal (split matpe beans) , dry roasted
- 1 tsp black peppercorns , crushed
- 1 tsp salt
- 2 tsp white sesame seeds , dry roasted
- 1/2 tsp lemon zest
- 4 cloves garlic , minced (optional)
-
Dry roast the sesame seeds and white urad dal separately on medium heat for 2-3 minutes until just fragrant.
-
Combine all the ingredients (except the oil) in a bowl.
-
Heat your oil on medium heat and once it starts sizzling, add this into the bowl with the rest of the ingredients. Mix everything well.
-
Once your oil is cool, you can store it in an airtight container for up to 15 days. Your Curry Leaf Chili Oil is ready, enjoy!
Recipe Video
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
