By Devi Poojari
October 24, 2025
For a versatile condiment such as chilli oil, having a few ingredients handy is always a great way to experiment in terms of ratio and permutations. Having a small batch refrigerated at all times means drizzling it over noodles, adding it to wraps or sandwiches or even sprucing up a basic portion of fried rice instantly.
1 cup vegetable oil 3-4 star anise, whole 2 bay leaves 1 small onion, diced 4-5 garlic cloves, minced ½ cup red chilli flakes 2 tablespoons sesame seeds 1 tablespoon soy sauce Salt, to taste
Add the vegetable oil to a saucepan over low heat and throw in the star anise, bay leaves and onion to simmer until it becomes hot but not smoking.
Use a slotted spoon to scoop out the spices and onion bits before turning off the heat and cool it slightly for a few minutes.
Add in the remaining ingredients and allow the bubbles to subside before cooling completely.
Transfer to an airtight jar and store in the fridge for up to three weeks.