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Recipes

Name: Turmeric & Amchur Marinade / Vinaigrette
Yield: 4
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 few snips of Whole Cobanero Chili, to taste; 1 small grated garlic clove; ¼ tsp salt; ⅓ cup olive oil

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Turmeric & Amchur Marinade / Vinaigrette

Servings

Prep Time

3-5 minutes

Cook Time

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."

Author:

Ren Rossini

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 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.