Chili Crisp is this amazing condiment that adds flavors, textures, crunch, and heat to food. It makes anything interesting and flavorful. It’s great on plain vegetables, grilled meats, and as a spread for sandwiches. I’ve made Asian chili crisp. Recently I made Italian Chili Crisp so this time I made an Indian Inspired Chili Crisp. I based the flavors on Indian five spice that is usually equal amounts of toasted cumin seeds, brown mustard seeds, fennel seeds, nigella seeds (also called black cumin), and fenugreek seeds that are usually kept whole. I did a mix of ground and whole seeds for this recipe. I also added a few other things that chili crisp needs like oil, garlic, shallots, and nuts. Serving size is difficult to judge. I don’t know if you want a small amount for a sandwich or a lot for a big piece of grilled meat. I will guesstimate based on the amount of oil 12 servings. Also I need to add that I recommend wearing gloves and a mask for grinding the spices and picking the dried chilies.

Ingredients for around 12 servings

1 oz dried chili peppers ( I used japones) – crushed (Be careful and put in a bag, wear gloves and a mask and bash up the bag with something hard to break down the chilies)

1/4 cup cashews – lightly broken

2 1/2 Tablespoons course sea salt

1 Tablespoon cumin seeds

1 Tablespoon brown mustard seeds

1 Tablespoon fennel seeds

1 Tablespoon nigella (black cumin) seeds

1/4 teaspoon black pepper

1 1/2 cup canola oil

1 cup shallots – sliced very thin on a mandolin

1/2 cup garlic cloves – sliced thin on a truffle slicer

1 teaspoon cumin seeds (kept whole)

1 teaspoon brown mustard seeds (kept whole)

1 teaspoon fennel seeds (kept whole)

1 teaspoon nigella (black cumin) seeds (kept whole)

1/2 teaspoon fenugreek seeds (kept whole)

Directions

Toast till fragrant on medium heat the chilies, cashews, salt, and first batch of seeds (cumin, mustard, fennel, nigella, fenugreek, and black pepper. Let cool.

Tost till fragrant the smaller second batch of seeds (cumin, mustard, fennel, nigella, fenugreek) Let it cool off and keep to the side.

Heat up the oil on medium high.

Cook the shallots till brown but not burnt and use a strainer to get them out and let them drain on a paper towel lined baking sheet. They will take at least five minutes and during that time you can blend (preferably with a stick blender) the first (bigger) batch of seeds. PLEASE WEAR A MASK AND USE GLOVES FOR YOUR SAFTY. GOGGLES AREN”T A BAD IDEA EITHER. Keep this to the side.

Next use the oil to fry up the garlic slices till light brown and crispy. Use a strainer and take out the garlic chips and let them drain on a paper towel lined baking sheet.

Take the oil off of the heat. You can add both batches of seeds to it. Let it sit on the counter till room temperature. Then you can add the drained shallots and garlic and mix. Put in a container and refrigerate.

ENJOY on vegetables, eggs, grilled meats, and sandwiches.