Dukkah and Chilli Oil


Dukkah and chilli oil – two very simple recipes. I was inspired to make this batch of dukkah and chilli oil as a different way to enjoy the crisp-crusted, spongey-centred homemade sourdough bread I have been lucky enough to have been served fresh from the oven at home recently (See the bumper crop below – and I stress I am only a consumer not producer of said sourdough). 


While dipping and dunking with bread is an obvious use, these two items are useful pantry staples to have on hand to add flavour, either separately or together, to a whole number of dishes. The chilli oil makes a more interesting addition to salad dressings and stir fry dishes.  The dukkah goes well sprinkled over salads or breakfast bruschetta (think avocado or tomato with a sprinkling of dukkah) and as a flavouring or rub for meat – such as rubbed into pork belly before roasting. If you can find pretty bottles or jars – both the dukkah and chilli oil would make lovely homemade presents.


Ingredients for Dukkah

  1. 2/3 cup almonds
  2. 20 g of coriander seeds – about 1/3 cup
  3. 20 g fennel seeds – about 3 tablespoons
  4. 80 g pine nuts
  5. 120g sesame seeds – about a cup
  6. 2 teaspoons ground cumin
  7. 1 teaspoon chilli flakes (optional)
  8. 1/2 tablespoon dried thyme leaves (optional)
  9. pinch of salt and cracked black pepper

Method for Dukkah

Preheat oven to 160 degrees. Spread the almonds in a baking tray and toast in the oven for 10 – 15 minutes. Process the almonds in a food processor or crush into smaller pieces in a mortar and pestle.

Add the coriander seeds, pine nuts, fennel seeds to a large frying pan. Toast on a medium heat and toast for 5 minutes. Then add the sesame seeds and toast for a further few minutes or until golden brown.


Pour the mixture into a food processor. Add cumin, chilli, thyme and salt and pepper. Blend together. Store in a jar or airtight container.


Ingredients for Chilli Oil


  1. 2 cups Olive Oil
  2. 4 teaspoons chilli flakes

[Note that I have used dried chilli flakes in this recipe not fresh chills. It can be dangerous to infuse oils at home with fresh ingredients as there is a risk of bacteria development and botulism.  A good reason- in addition to being much easier – to stick to dry chilli flakes and other dry seasonings]. 



Pour the oil into a medium saucepan and gently warm over a low heat. Add the chilli flakes to the oil and heat on a low temperate for about 5 minutes, stirring occasionally.  Turn off the heat and leave to cool to room temperature, about 2 hours.

Using a funnel, transfer the chilli oil to a sterilised bottle.

Keep the bottle in a cool place and shake the oil occasionally. The chilli oil will develop in flavour and colour over time.  Use for dipping with dukkah or for general cooking purposes.






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