Turmeric & Amchur Marinade / Vinaigrette

Servings
4
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
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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.