Recipes
Put True Condiments chilli oil to work: noodles, fried eggs, a fiery omelette, leftover rice, garlic butter toast, a dumpling bowl, crispy mushrooms, and traditional Assamese pitikas. Start with The Signature; swap in Bhoot Jolokia for more heat, or the new Bamboo Shoot chilli oil for a smoky finish. Tap a recipe for ingredients and steps.
A fast noodle bowl from pantry staples and a spoon of handmade chilli oil. Signature for everyday heat; Bhoot Jolokia if you want it fierce.
Prep 5 min · Cook 5 min
Ingredients
- 1 portion wheat or ramen noodles
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- Pinch of sugar
- 1 to 2 tablespoons True Condiments chilli oil
- Finely chopped garlic
- Spring onions
- Toasted sesame seeds or crushed peanuts (optional)
Steps
- Cook the noodles: Boil 1 portion of wheat or ramen noodles until tender, then drain.
- Make the sauce: In a bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of vinegar, a pinch of sugar, and 1 to 2 tablespoons of chilli oil. Add finely chopped garlic and spring onions.
- Combine: Toss the hot noodles directly into the sauce. Top with toasted sesame seeds or crushed peanuts.
Made with The Signature Chilli Oil
Buy it — ₹129Made with Bhoot Jolokia Chilli Oil
Buy it — ₹229
Upgrade morning eggs or add a quick protein to rice. Spoon the warm chilli oil over the whites as they set.
Prep 2 min · Cook 5 min
Ingredients
- 1 egg
- 1 to 2 tablespoons True Condiments chilli oil
- Pinch of salt
- Toast or steamed rice, to serve
Steps
- Heat the oil: Warm 1 to 2 tablespoons of chilli oil in a small skillet over medium heat.
- Fry the egg: Crack an egg directly into the hot chilli oil. Spoon the warm, spicy oil over the egg whites as they cook.
- Serve: Season with a pinch of salt and serve over toast or steamed rice.
A soft, fluffy omelette finished with a drizzle of Bhoot Jolokia chilli oil and fresh coriander. Go easy on the oil — ghost pepper heat builds fast.
Prep 5 min · Cook 5 min
Ingredients
- 2 eggs
- 1 small onion, finely chopped
- 1 green chilli, finely chopped (optional)
- Pinch of salt
- 1 teaspoon butter or oil
- ¼ to ½ teaspoon True Condiments Bhoot Jolokia chilli oil
- Fresh coriander leaves, chopped
Steps
- Whisk the eggs: Beat the eggs with the chopped onion, green chilli, and a pinch of salt until frothy.
- Cook the omelette: Heat butter or oil in a pan over medium heat. Pour in the eggs, swirl to spread, and cook until the edges set and the centre is just firm. Fold in half.
- Finish with heat: Slide onto a plate, drizzle ¼ to ½ teaspoon of Bhoot Jolokia chilli oil over the top, and scatter fresh coriander. Serve hot with toast or rice.
Made with Bhoot Jolokia Chilli Oil
Buy it — ₹229
Day-old rice, garlic, spring onion, and chilli oil — a fiery main in minutes. Bamboo Shoot chilli oil adds a smoky, local finish.
Prep 5 min · Cook 10 min
Ingredients
- 2 cups cold cooked rice
- Chopped garlic
- Spring onions
- A little cooking oil
- 2 tablespoons True Condiments chilli oil
- Soy sauce, to taste
Steps
- Sauté aromatics: Heat a little regular oil in a pan, add chopped garlic and spring onions, and cook for one minute.
- Add rice: Add 2 cups of cold, cooked rice and 2 tablespoons of chilli oil.
- Stir-fry: Mix well and cook until the rice is hot and slightly crispy. Add soy sauce to taste.
Made with Bamboo Shoot Chilli Oil
Buy it — ₹169
Five minutes: chilli-garlic butter on bread, toasted until crisp. Add cheese in the last minute, or a fried egg if you want a runny yolk.
Prep 5 min · Cook 5 min
Ingredients
- Bread
- 1 tablespoon butter
- 1 teaspoon True Condiments chilli oil, plus extra to finish
- 1 to 2 garlic cloves, minced
- Grated cheese (optional)
- Spring onion or coriander
Steps
- Make the butter: Mix the butter with minced garlic and 1 teaspoon of chilli oil.
- Spread: Spread the chilli-garlic butter generously over the bread.
- Toast: Toast in a pan or air fryer until crisp. Add grated cheese in the last minute if using.
- Finish: Spoon a little extra chilli oil over the toast and top with spring onion or coriander.
Steam frozen momos, toss them in a chilli-oil sauce, and eat. Add cucumber, shredded cabbage, or crushed peanuts if you want a fuller bowl.
Prep 5 min · Cook 10 min
Ingredients
- Frozen momos or dumplings
- 1 to 2 tablespoons True Condiments chilli oil
- 1 teaspoon soy sauce
- 1 teaspoon black vinegar or lime juice
- ½ teaspoon sesame oil
- Garlic, finely minced
- Spring onion
- Toasted sesame seeds (optional)
Steps
- Cook the dumplings: Steam or boil the frozen momos until cooked through.
- Make the sauce: Mix chilli oil, soy sauce, black vinegar or lime juice, sesame oil, and minced garlic.
- Toss: Toss the hot dumplings in the sauce.
- Finish: Top with spring onion and toasted sesame seeds.
Cornflour-dusted mushrooms, pan-fried until browned, then tossed in chilli oil, soy, and a little honey. Serve over roasted potatoes or toasted sourdough if you want more of a meal.
Prep 10 min · Cook 10 min
Ingredients
- Button or oyster mushrooms
- 1 tablespoon cornflour
- Salt and pepper
- A little cooking oil
- 1 to 2 tablespoons True Condiments chilli oil
- 1 teaspoon soy sauce
- Garlic
- ½ teaspoon honey or maple syrup
- Spring onion
Steps
- Coat: Toss the mushrooms with cornflour, salt, and pepper.
- Fry: Pan-fry on high heat with a little oil until deeply browned and crispy.
- Add garlic: Lower the heat and add garlic.
- Glaze: Add chilli oil, soy sauce, and honey. Toss for 30 to 60 seconds until glossy.
- Finish: Top with spring onion.
A traditional Assamese side: tomatoes fire-roasted until charred, then mashed with True Condiments chilli oil, onion, and coriander for a smoky, tangy pitika.
Prep 10 min · Cook 15 min
Ingredients
- 2 medium-sized ripe tomatoes (bilahi)
- 2 to 3 cloves garlic (optional)
- ½ onion, finely chopped
- Fresh coriander leaves (dhoniya pat), chopped
- 1 to 2 tablespoons True Condiments chilli oil (Signature, or Bhoot Jolokia for more heat)
- Salt to taste
Steps
- Roast the tomatoes: Pierce the tomatoes with a fork or make small slits, then roast directly over an open gas flame or wood fire until the skin is charred and the inside is soft. Roast the garlic alongside until smoky.
- Peel: Let everything cool slightly, then peel the charred black skin off the tomatoes.
- Mash: Place the peeled tomatoes and roasted garlic in a bowl with salt. Mash thoroughly by hand or with a potato masher.
- Mix in the chilli oil: Add the chopped onion, coriander leaves, and a generous drizzle of True Condiments chilli oil.
- Serve: Mix everything together and serve fresh with warm steamed rice.
Made with The Signature Chilli Oil
Buy it — ₹129Made with Bhoot Jolokia Chilli Oil
Buy it — ₹229
A rustic Assamese dish: fish fire-roasted or smoked, then mashed with True Condiments chilli oil, onion, and herbs — traditionally made with goroi (snakehead fish).
Prep 15 min · Cook 20 min
Ingredients
- 200 to 250g small or medium fish (preferably goroi/snakehead, or rohu)
- 1 medium onion, finely chopped
- 1 to 2 tablespoons True Condiments Bhoot Jolokia Chilli Oil (or Signature for milder heat)
- Chopped coriander leaves or maan dhaniya
- Salt to taste
- Optional: a splash of lemon juice or a few julienned ginger
Steps
- Clean the fish: Wash the fish thoroughly, pat dry, and rub with a little salt and turmeric.
- Roast or smoke: Place the fish directly over hot charcoal, a low gas flame, or a grill pan until cooked through, slightly charred, and smoky. Let it cool.
- Debone: Carefully flake the roasted fish, removing all bones and the head — keep only the clean, smoked flesh.
- Prepare the mix: In a bowl, combine the chopped onion, salt, and herbs. Squeeze gently by hand to release the onion juice.
- Mash and combine: Add the deboned fish and True Condiments chilli oil. Mash everything together gently with your fingers until well combined.
- Serve: Enjoy fresh alongside a warm plate of steamed rice.
Made with The Signature Chilli Oil
Buy it — ₹129Made with Bhoot Jolokia Chilli Oil
Buy it — ₹229
Pantry-shelf recipes: soy sauce, garlic, spring onion, and a spoon of heat. Handmade in small batches, ships across India.