Recipe · 15 Minutes · 3 Ingredients
Hot honey is honey warmed with chilli, then sharpened with a splash of vinegar. Made with kutti lal mirch from your spice box, it is the best thing you can put on a pakora that nobody has told you about yet.
What this recipe covers
- What hot honey is
- Ingredients
- How to make hot honey
- Choosing your spice level
- Which honey to use
- How to use it in Pakistani food
- Storage and safety
- Frequently asked questions
Key Takeaways
- You need 1 cup of honey, 2 to 3 teaspoons of kutti lal mirch and 1 to 2 teaspoons of vinegar.
- Warm the honey gently and never let it boil. Small bubbles at the edge mean it is time to take it off the heat.
- A mild multi-floral honey is the best base. Save your strongest honey for eating by the spoon.
- Made with dried chilli, hot honey keeps for months in a closed jar at room temperature.
- If you use fresh green chillies or garlic, keep it in the fridge and finish it within a week.
Hot honey took off in American pizza shops, where people drizzle it over pepperoni. It makes even more sense in a Pakistani kitchen.
We already put chilli on everything, and we already love sweet with spice. Think imli chutney with samosas, or a gur and red chilli achaar. Hot honey is the same idea in a jar.
This is the version we make at home. It takes fifteen minutes, uses what you already have and lasts for months.
What Is Hot Honey?
Hot honey is honey infused with chilli so it tastes sweet first and spicy second. The chilli is gently warmed in the honey, left to steep, then usually strained out. A small splash of vinegar at the end cuts the sweetness and makes the flavour sharper.
Ingredients
This makes about one cup, enough for a small jar. The recipe doubles easily.
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 1 cup (about 340 g) | A mild multi-floral honey works best |
| Kutti lal mirch | 2 to 3 teaspoons | Crushed red chilli flakes |
| Vinegar | 1 to 2 teaspoons | White sirka or apple cider vinegar |
| Salt (optional) | 1 small pinch | Rounds out the flavour |
| Sookhi lal mirch (optional) | 2 whole dried chillies | For a deeper, smokier heat |
How to Make Hot Honey
The whole method is about gentle heat. You want the chilli to flavour the honey, not to cook it.
Hot Honey in Four Steps
About 15 minutes from start to jar.
Letting the honey boil. Boiled honey darkens, loses its flower flavour and can turn bitter. If you see a rolling boil, you have gone too far. Keep the flame at its lowest and stay by the pan.
Choosing Your Spice Level
Kutti lal mirch varies a lot from brand to brand, so start low and taste. You can always stir in more flakes while the honey is still warm.
How Much Chilli Per Cup of Honey
Taste after steeping and adjust.
Leave a few flakes in the jar if you want the heat to build over time. Strain them all out if you want the same spice level from the first spoon to the last.
Which Honey to Use
Use a mild, runny honey. Chilli and vinegar are strong flavours, and a delicate honey lets them show.
Our multi-floral honey is what we use at home for this. It is mild, pours easily and costs less than single-flower honey. We would not use our choti makhi beri honey here. Its rich caramel taste is better enjoyed on its own than hidden under chilli.
If your honey has crystallised, that is fine. It will turn liquid again as it warms in the pan.
How to Use Hot Honey in Pakistani Food
Anywhere you would reach for chutney or ketchup, try a thin drizzle of hot honey instead.
Where Hot Honey Shines
A thin drizzle goes a long way.
Fried snacks
Pakoras, samosas, aloo tikki and fries.
Grills and BBQ
Chicken tikka, seekh kebab and chapli kebab, brushed on at the end.
Breakfast
Cheese paratha, anda paratha and toast with butter.
Pizza and wings
The original use, and still one of the best.
Storage and Safety
Hot honey made with dried chilli keeps well in a clean, closed glass jar at room temperature. Stored away from sunlight and moisture, it lasts for months. Always use a dry spoon, because water in the jar can make honey ferment.
Fresh ingredients change the rules. If you add fresh green chillies, fresh garlic or ginger, keep the jar in the fridge and finish it within a week. Fresh produce carries moisture and can let bacteria grow in a way dried chilli does not.
Like all honey, hot honey should never be given to babies under one year old.
Frequently Asked Questions
How long does homemade hot honey last?
Hot honey made with dried chilli flakes keeps for several months in a clean, closed glass jar at room temperature, away from sunlight. Use a dry spoon every time. If you made it with fresh green chillies, garlic or ginger, store it in the fridge and finish it within about a week.
Can I use fresh green chillies?
Yes, but it becomes a short-life condiment. Fresh chillies bring moisture into the honey, so keep the jar in the fridge and use it within a week. For a hot honey that lasts for months, use dried kutti lal mirch or whole dried red chillies instead of fresh ones.
Why add vinegar to hot honey?
A small splash of vinegar balances the sweetness and makes the chilli taste brighter and sharper. It also makes hot honey pair better with fried and grilled food. Plain white sirka works well, and apple cider vinegar gives a slightly fruitier finish. Stir it in after the honey is off the heat.
Which honey is best for hot honey?
A mild, runny honey is best, because it lets the chilli and vinegar come through. Multi-floral honey is a good choice and costs less than single-flower honey. Strongly flavoured honeys like choti makhi beri honey are better enjoyed on their own, since chilli hides most of their character.
Can I make hot honey without heating it?
Yes. Stir the chilli flakes into room-temperature honey, close the jar and leave it for three to five days, stirring once a day. The flavour develops more slowly and gently. Add the vinegar at the end. This cold method is a good option if you prefer not to warm your honey at all.
Why did my hot honey crystallise?
Honey crystallises naturally when its glucose separates out, especially in cooler weather. It is not spoiled. Stand the closed jar in a bowl of warm water and stir until it turns liquid again. Avoid heating it directly on the stove, which can scorch the honey and the chilli.
Start With a Good Honey
Our multi-floral honey is mild, runny and made for recipes like this. Delivered across Pakistan.
See Multi-Floral Honey →