Best 4 Indian Spiced Mayonnaise Recipes
Indian-spiced mayonnaise is a versatile condiment that can be used to add a unique flavor to a variety of dishes. Made with a base of mayonnaise, Indian spices, and often yogurt, this condiment is creamy, tangy, and packed with flavor. Whether you're looking to add it to sandwiches, wraps, salads, or even as a marinade for grilled meats, Indian-spiced mayonnaise is sure to be a hit. With its aromatic spices, it's the perfect way to bring an authentic Indian flavor to your meals. So, let's dive in and explore the best Indian-spiced mayonnaise recipe to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
INDIAN SPICED ONIONS
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
Provided by CELTICFANMAN
Categories Appetizers and Snacks Spicy
Time P1DT5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 35.7 mg, Sugar 5.5 g
INDIAN MAYONNAISE
Here's something different to use when you want to give a bit of Indian flavor to a sandwich or wrap! Original recipe came from *Living*---those cooks are always coming up with something different!
Provided by Debber
Categories Spreads
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice, salt and curry powder.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts : Calories 250.8, Fat 28, SaturatedFat 2.4, Cholesterol 35.4, Sodium 294, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.5
INDIAN SPICED MAYONNAISE
Categories Condiment/Spread Herb No-Cook Mayonnaise Summer Jalapeño Bon Appétit
Yield Makes about 1 scant cup
Number Of Ingredients 6
Steps:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.)
TANDOORI CHICKEN SANDWICHES
Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- For Sandwiches:
- Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
- Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
- For Mayonnaise:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your mayonnaise.
- Make sure your mayonnaise is chilled before using it. This will help it to hold its shape and prevent it from becoming too runny.
- Add the spices gradually and taste as you go. This will help you to achieve the perfect flavor balance.
- Use Indian-spiced mayonnaise as a condiment for sandwiches, wraps, salads, and roasted vegetables. It can also be used as a marinade for chicken, fish, or tofu.
- Store Indian-spiced mayonnaise in the refrigerator for up to 2 weeks.
Conclusion:
Indian-spiced mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own personal taste preferences. So next time you are looking for a new way to add flavor to your food, give Indian-spiced mayonnaise a try. You won't be disappointed!
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