Turmeric & Amchur Marinade / Vinaigrette
Ren Rossini
4
3-5 minutes
3-5 minutes
"The tartness of amchur makes this marinade a good vinaigrette for a hearty salad of arugula, roasted vegetables and your favorite cooked grain or legume like brown rice, chickpeas or lentils. It's also brilliant as a marinade for roasted potatoes and cauliflower, pan-fried tofu or chicken."
Ingredients
- ½ tsp Alphonso Mango Amchur
- ½ tsp New Harvest Turmeric
- ½ tsp ground Zanzibar Black Peppercorns
- ½ tsp whole Wild Mountain Cumin seed
- 1/8 tsp ground Giza Green Fenugreek seed (optional)
- A pinch of Cobanero Chili Flakes, or a few snips of Whole Cobanero Chili, to taste
- 1 small grated garlic clove
- ¼ tsp salt
- ⅓ cup olive oil
Directions
Grate the clove of garlic into a bowl using a microplane.
Add the salt and all of the spices.
Whisk in the olive oil.
Let the spices mingle for a few minutes, then and more salt and/or chili to taste.