Bengali style chilli oil By Chef Sohini Banerjee

Ingredients:

• 10-12 wilted chillies
• 1 cup mustard oil
• 1 cup mustard oil
• 3 tbsp barberries
• 2 tbsp sultanas
• 1 tsp turmeric
• 3 tbsp mango powder
• 2 tsp pink salt
• 1 tsp white vinegar
• 1/4 tsp fennel powder
• 1/2 old, dried lemon (optional)

Method:

1. In a small saucepan, simmer the oil
   til gently bubbling. This should
   take about 3 minutes.

2. Then add the chillies, roughly
   chopped up.

3. Make sure the heat is under control
   and the chillies are not frying.

4. Add the rest of the ingredients and
   continue simmering for a total of
   10 mins. Cool down slightly and
   pour into a sterilised jar.

5. Top off the jar with some extra oil
   if needed, to make sure all the
   contents are submerged.