Bengali style chilli oil By Chef Sohini Banerjee


  • 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)


  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.

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