The BEST CHILLI OIL you must try making at home!

[@Skye-uf5xt]

You gained my immense respect when you washed and poured out all the sauce without letting it go waste and adding all the jaggery also screams indian Love you Chetna didi

[@FoodwithChetna]

😍😍

[@leilaally8640]

This looks so yumm, love it!❤

[@FoodwithChetna]

hope you try it

[@akankshapatwari4167]

I tried your recipe. It was a flavour bomb. I used 15 guntur dry red chillies for heat and 5 byadgi chillis for colour. They are like kashmiri chillies. They provide rich red colour and what I call a mild fruity heat. In my excitement, I forgot to thank you. Thank you for a tongue tingling, tasty recipe.

[@akankshapatwari4167]

P.S. I mixed some with unsweetened peanut butter and dunked my noodles in it. It tasted yum.

[@FoodwithChetna]

so glad you enjoyed it

[@jyothiimmaraj2288]

My husband would love this!! He would scrape out the dish after emptying it, with some rice and enjoy the taste!!

[@FoodwithChetna]

yum

[@lynnetteackerman962]

I made it!!!!! Soooooo delicious!! I was worried it would be too hot but the heat is nice in small amounts. First time trying a chili chutney or oil and first time trying anything with Tamarind (paste or otherwise) in it and I was able to get some of the jaggery off Amazon so I threw it together and I’m excited to share with my daughter because she loves some of the Asian chili oil, so I’m anxious to see what she thinks of this but I really like it. I like that there’s a hint of sweetness in there. I think with the spiciness it really just is Amazing. I’m so glad I made it. Thank you so much. I love your recipes and my daughter and I have tried several of them and enjoy them and I can’t wait till Tuesday when your newest book arrives. Really appreciate all of your tips and suggestions to try new food that has serious flavor.

[@FoodwithChetna]

So happy to hear that

[@shalinicross4438]

I had to make it after watching this so i did and it turned out to be one of the best chilli oils i have eaten. I am looking forward to eating it with my pork momo's. I actually ate some of it with chili pork and lettuce parcels. SOOOOOOOOOOOOO good. Thanks Chetna for the recipe.

[@FoodwithChetna]

That is AMAZING, thanks for letting me know.

[@behramcooper3691]

Must try.

[@taxqueen4227]

Thank you! Bet this would taste great on noodles!👏

[@FoodwithChetna]

absolutely

[@salvameaforever]

Thank you for sharing this recipe!

[@FoodwithChetna]

enjoy

[@patriciaborge6036]

I will call it chill chutney oil , will make 👍

[@Apocalypz]

I adore a good chilli oil, and the amount of peanut oil you added makes me think this is a wonderful alternative to the Chinese chilli oil I make at home. Lovely recipe!

[@FoodwithChetna]

Hope you enjoy

[@AmmeMahamaye]

Wonderful recipe! I have lots of unused red chillies so this recipe is so handy!👍🏽👍🏽👍🏽

[@FoodwithChetna]

enjoy

[@prithieveerappen5224]

Thanks Chetna❤

[@FoodwithChetna]

enjoy

[@Gabrielarielle]

I will definitely try it. I’d call it Chilli oil. Thank you Chetna.

[@FoodwithChetna]

enjoy

[@graymoon6504]

Thanks for the recipe. Can you recommend an alternate oil. I am allergic to peanuts.

[@andyfairchild2383]

That looks great, I’ll be making that soon. Also I clearly haven’t been paying attention… didn’t know there was a new book. Just ordered and on the way, excited to have a good read and try some new recipes.

[@FoodwithChetna]

hope you will enjoy that

[@sheeba8676]

Thank You!!!

[@FoodwithChetna]

You're welcome!

[@LadyGreenThumb2]

Saving video (just one of many) to make soon!

[@FoodwithChetna]

enjoy

[@IvanIV05]

This is a recipe after my own heart and for once I have all ingredients for it. So, I am going to make it even if it kills me, haha. I do have jaggery, but I wonder if palm sugar could be a viable alternative, too.

[@akankshapatwari4167]

I think it could be . Palm sugar has a similar kind of taste profile . I think ,not sure though. Don't quote me

[@FoodwithChetna]

ooooh not palm sugar......

[@laureblau1241]

Ah finally ! Thank you Chetna !!

[@FoodwithChetna]

enjoy

[@OSheaDean]

I'd call it chilli crisp, so good.

[@FoodwithChetna]

👍🏼👍🏼

[@Greyswood]

Hi Chetna. Love your videos especially this one as I'm addicted to chilli. I have a question: what do you do to get the skin off the black lentils?

[@FoodwithChetna]

You just buy lentils with no skin......

[@ajmalaa6712]

Wow Indian.

[@FoodwithChetna]

👍🏼👍🏼

[@NatashaFarrel]

Thank you for sharing. I love my homemade chilli oil/paste/chutney. But yours is next level,I can't wait to try it.

[@FoodwithChetna]

enjoy

[@oscarchagoya5985]

Looks delicious I will use less peppers tho

[@russellavery4437]

Can i swap the dried chilli's for fresh as we have lots of them? Thanks for the recipe

[@Elderly-Marian-in-UK]

I liked your face when you ate the chutney. Lol. Made me laugh. I'll make this. It looks great. I usually buy Pataks chilli pickle but I want to avoid all the additives and chemicles in shop bought foods. X

[@odettemarillier1297]

Oh my gosh , that looks so delicious. Can't wait to make it ❤❤❤

[@FoodwithChetna]

enjoy

[@shannyali7758]

Hi chetna that looks amazing 😍 one quick question pls can I use vegetable oil or olive oil I am allergic to peanuts, so I can't use peanut oil at all, is there's anything I can use for the oil, thank you so much for sharing this ❤ I am really sorry i haven't been watching your blog for a while ❤

[@FoodwithChetna]

yes veg oil is fine

[@shannyali7758]

@@FoodwithChetna thank you chetna

[@kayebee4794]

This might be a good recipe of chili-garlic chutney. I made some during pandemic (another recipe, no tamarind, sugar, peanut oil) and it was extremely salty-spicy! I mean I felt the spiciness level to my ear. I'll try this much tastier version someday. 🌶️

[@FoodwithChetna]

do try it, so full of flavour

[@BoggWeasel]

I know some chili freaks ("the hotter the better") who will love this. Thank you, and the new book is on my birthday list, 6 weeks away. 😁👍🙏

[@FoodwithChetna]

thanks and hope you have a lovely birthday too

[@BoggWeasel]

@@FoodwithChetna Thank you..😁🙏

[@thirugt7540]

Nice one. Can you use olive oil?

[@FoodwithChetna]

yes

[@celinescrappassion2184]

i love your recipes chetna! But for us non Indian people, how would you use this chilli chutney?

[@akankshapatwari4167]

I use it as a spread , a dip and a marinade etc. I mix greek yoghurt with the chutney to tone down it's fieriness and use it as a dip and a marinade.

[@FoodwithChetna]

Have you not seen my sandwich series, you can use this in anything you like? sandwich to pasta to noodles

[@FoodwithChetna]

👍🏼👍🏼

[@akankshapatwari4167]

Celine you can mix this chilli chutney with soya sauce and unsweetened peanut butter. It is a delicious dip or very sumptuous sauce for plain noodles especially rice vermicelli noodles.

[@rachelstark2391]

Where can I get one of those pans? 🙂

[@FoodwithChetna]

more details coming soon

[@DanaHawkes-u4e]

Where can I get your vegetarian cook book. I’m from Australia.

[@FoodwithChetna]

have you tried amazon there or some book shops?

[@vivekpawar3752]

have you tried the food at the farzi cafe london which is located in haymarket road

[@FoodwithChetna]

no

[@CaptainAndy99]

I made it too. It's so yummy. I did'nt have jaggery so I used Monk Fruit instead. Thank you so much!

[@FoodwithChetna]

so glad to hear

[@neohrochester7872]

wow looks pengg

[@FoodwithChetna]

👍🏼👍🏼

[@MitsCary]

Thank you so so much Chetna. Can ask couple of questions? 1) Why does this chilli oil have a such short shelf life or did misunderstand. How long will it keep in the fridge? 2) Instead of tamarind what else could I use do to allergy . Please Please Please answer.

[@Zelmel]

Almost certainly the tomato and tamarind and such lowers the shelf life as they would be perishable (compared to a Chinese style chili crisp or oil, things like that which are basically just chili and oil and sometimes some dry garlic). Doesn't look like it would be acidic or sugary enough to block microbial growth. For tamarind substitutions, something sour and a bit sweet so maybe some vinegar and honey or brown sugar? I've seen pomegranate molasses or balsamic recommended as alternatives, but I'm not sure how their distinct flavors would work in this.

[@FoodwithChetna]

The chilli oil will sit in the fridge for good 15 days...... tamarind is quite good in this but if you are allergic you can skip it. It will still taste good but not very rounded

[@CaptainAndy99]

I added some citric acid to enhance the shelf life.

[@koda3967]

I know peanut oil has a 'slight' peanut flavour, but could another oil (rapeseed; vegetable; olive; etc...) be as good, and last as long in the fridge? ❤

[@FoodwithChetna]

You can use veg or rapeseed instead

[@syedaltamish2338]

can I add monosodium glutamate (Ajino moto) instead of salt?

[@Drayton627]

What's the maximum time you can keep this chutney?

[@julienganem4239]

Can you use Tamarind fruits instead of paste?

[@FoodwithChetna]

not really, you need dried tamarind not the fresh fruit

[@florencejoanjones5233]

Hi chetna I love your videos ❤ ❤ ❤ ❤ ❤ ❤ 0:13

[@FoodwithChetna]

thanks

[@melissalara2]

I'd call it "Chilli Oil Chutney" ❤

[@FoodwithChetna]

yessssss

[@jenessa_]

What is your opinion on the keto diet?

[@FoodwithChetna]

I dont believe in any diets......

[@jeffhou4142]

This is the Chilli,

[@FoodwithChetna]

yes

[@kevowski]

Have you tried Mr Naga chilli pickle? it’s absolutely delicious but not a sweet pickle.

[@FoodwithChetna]

no i havent tried

[@DanaHawkes-u4e]

Thank you

[@FoodwithChetna]

enjoy

[@rebekahjalali6435]

Kashmiri chilies are not spicy they are more for color. So I don’t agree you can use any chilies. If this is to be really spicy what other chilies should one use please?

[@FoodwithChetna]

Like I said in the video you can use chillies according to the heat you want?!?!?

[@neohrochester7872]

I go to jaipur for my jaggery 😂

[@FoodwithChetna]

wow

[@londaedwardsrau3245]

Is that a new tattoo I spy on your forearm?

[@FoodwithChetna]

YESSSSS I shared a short of it being made