Chettinad Mayonnaise

       Chettinad Mayonnaise is a variation of the popular condiment, mayonnaise, that is inspired by the flavors of Chettinad cuisine, which originates from the Chettinad region in Tamil Nadu, India. Chettinad cuisine is known for its rich and spicy flavors.

To make Chettinad Mayonnaise, you would typically start with a base of regular mayonnaise and then add various spices and ingredients to give it a distinct Chettinad twist. Here's a basic recipe:

Ingredients:

• 1 cup mayonnaise
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper powder
• 1 tablespoon lemon juice
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
  

Instructions:

1. Heat a small pan over medium heat and dry roast the mustard seeds, fennel seeds, and cumin seeds until they become fragrant. Be careful not to burn them. Remove from heat and let them cool.
2. Once the roasted seeds have cooled down, grind them into a fine powder using a spice grinder or mortar and pestle.
3. In a mixing bowl, combine the mayonnaise, ground spice powder, red chili powder, turmeric powder, garlic powder, onion powder, black pepper powder, lemon juice, and salt. Mix well until all the ingredients are evenly incorporated.
4. Taste and adjust the seasoning according to your preference. You can add more lemon juice or spices if desired.
5. Transfer the Chettinad Mayonnaise to a serving bowl and garnish with chopped fresh coriander leaves.
6. You can refrigerate the Chettinad Mayonnaise for a couple of hours to allow the flavors to meld together before serving.

Chettinad Mayonnaise can be used as a dipping sauce for snacks, as a spread for sandwiches and wraps, or as a dressing for salads. It adds a spicy and aromatic twist to the classic mayonnaise, making it a flavorful accompaniment to various dishes. Enjoy!