Tandoori Mayonaisse (Easy Tandoori Mayo)

Tandoori mayo adds a tangy, slightly spicy, and aromatic touch to regular mayonnaise. It can be used as a dipping sauce for various snacks, a spread for sandwiches and burgers, or a condiment for grilled or roasted meats and vegetables.

In this recipe, I am combining the spices that are typically used in tandoori seasoning along with tangy lime juice. Lime juice adds a fresh and citrusy element that complements the spices and provides a tangy kick. You can replace them with store-bought tandoori seasoning.

Ingredients

Mayonnaise: This is the main ingredient. Along with mayo, I am also using sour cream in this recipe.

Spices: I am using garam masala, chili powder, ground cardamom, ginger powder, and garlic powder. I am also adding a small amount of sugar to balance out the spices.

Other ingredients: Ketchup and lime juice (or lemon juice).

Step-by-step instructions

Take mayonnaise, sour cream, ginger powder, garlic powder, chili powder, garam masala, ground cardamom, sugar, salt, lemon juice, and tomato ketchup in a small bowl. Mix well making sure there are no lumps.

Useful tips

I am adding a small amount of sour cream to this recipe to achieve a balanced creamy texture. This will also help mellow out the flavors of the dip.

Don't overmix the mayo. Overmixing will make it tough and grainy.

After preparing the tandoori mayo, let it sit in the refrigerator for at least 30 minutes before using it. This resting time allows the flavors to meld together and enhances the taste.

Tandoori mayonnaise can be stored in an airtight container in the refrigerator for up to a week.

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