Triple Mayo Recipe- Chilli Garlic, Herb & Tandoori Flavors

Last Updated on 2 months by Neha Deshmukh

Triple Mayo Recipe – Chilli Garlic, Herb & Tandoori Flavors

Hey everyone! I’m so excited to share this recipe with you – it’s a game changer for snack time, parties, or honestly, just making a regular sandwich feel a little bit special. I first stumbled upon the idea of homemade mayo when I was trying to recreate a specific chaat flavour I’d had at a street food stall, and it’s been a delicious obsession ever since! This isn’t just one mayo recipe, though. We’re making three – a fiery Chilli Garlic, a fresh Mixed Herb, and a wonderfully spiced Tandoori mayo. Let’s get started!

Why You’ll Love This Recipe

Forget store-bought mayo! Making your own is surprisingly easy, and the flavour difference is incredible. These three variations add a burst of Indian-inspired flavour to everything they touch. Plus, you control the ingredients, so you know exactly what you’re getting. Trust me, once you try homemade, you won’t go back.

Ingredients

Here’s what you’ll need to whip up all three amazing mayos:

• 1 cup milk
• ?? cup oil (see ingredient notes below!)
• 1 tsp mustard powder
• 1 tsp pepper powder
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp vinegar
• 2 tbsp chilli sauce
• 1 tsp garlic, minced
• ?? tsp chilli flakes
• 3 tbsp coriander, chopped
• 3 tbsp mint, chopped
• 1 inch ginger, roughly chopped
• 1 green chilli, roughly chopped
• 1 tsp chilli powder
• ?? tsp turmeric powder
• ?? tsp coriander powder
• ?? tsp cumin powder
• ?? tsp garam masala
• ?? tsp kasuri methi (dried fenugreek leaves)
• ?? tsp ginger garlic paste

Ingredient Notes

Okay, let’s talk ingredients! A few things to keep in mind:

• Oil: I usually use a neutral-flavoured oil like sunflower or canola for the base. But, if you want a more regional flavour, try using mustard oil (especially good for the Tandoori mayo!) or groundnut oil.
• Fresh Herbs: Seriously, don’t skimp on the fresh coriander and mint for the Mixed Herb Mayo. It makes all the difference. If you absolutely must use dried, use about 1 tablespoon of each, but the flavour won’t be quite as vibrant.
• Spice Powders: Keep your spice powders fresh! Old spices lose their potency. I like to store mine in airtight containers in a cool, dark place.
• Chillies: Adjust the amount of green chilli and chilli flakes to your spice preference.

Step-By-Step Instructions

Let’s make some mayo! This is the base for all three flavours, then we’ll customize.

1. First, in a blender, combine the chilled milk, ?? cup oil, mustard powder, pepper powder, sugar, and salt. Pulse about 10 times – you’re starting to see it come together!
2. Now, add 2 tablespoons of oil and the vinegar. Pulse another 10 times until the mixture starts to thicken. It’s looking more like mayo now, right?
3. Finally, add the remaining 2 tablespoons of oil and pulse just 5 times until it’s beautifully creamy and emulsified. Don’t over-blend, or it might split!

Now for the fun part – flavouring!

For Mixed Herbs Mayo: Blend the coriander, mint, ginger, and chilli into a smooth paste. Mix 2 tablespoons of this vibrant green paste with 3 tablespoons of the base mayo.

For Chilli Garlic Mayo: Combine 3 tablespoons of the base mayo with the chilli sauce, minced garlic, and a pinch of chilli flakes. Taste and adjust the chilli flakes to your liking.

For Tandoori Mayo: This one’s a flavour bomb! Mix 3 tablespoons of the base mayo with chilli powder, turmeric, coriander powder, cumin powder, garam masala, kasuri methi, and ginger garlic paste. Again, taste and adjust the spices to get your perfect Tandoori flavour.

Expert Tips

• Temperature is Key: Make sure your milk is really chilled. This helps the mayo emulsify properly.
• Slow and Steady: Add the oil gradually while blending. This prevents the mayo from splitting.
• Taste as You Go: Don’t be afraid to taste and adjust the seasonings in each mayo. Everyone’s palate is different!

Variations

• Vegan Mayo Adaptation: Use plant-based milk (like soy or almond) and vegan mayonnaise as your base. It works beautifully!
• Spice Level Adjustments: Want it milder? Reduce the chilli sauce, chilli flakes, and green chilli. For a real kick, add a dash of cayenne pepper or a hotter chilli. My friend, Priya, loves to add a tiny bit of ghost pepper powder to hers – but be warned, it’s hot!
• Festival Adaptations: These mayos are perfect for festive snacks! The Tandoori mayo is amazing with samosas and pakoras during Diwali, while the Chilli Garlic mayo is a hit with spring rolls during Holi.

Serving Suggestions

Oh, the possibilities! These mayos are amazing with:

• Snacks like samosas, pakoras, and spring rolls
• Sandwiches and wraps
• Grilled or roasted vegetables
• As a dip for fries or potato wedges
• Even as a sauce for grilled chicken or fish!

Storage Instructions

Homemade mayo will last in an airtight container in the refrigerator for up to 3-4 days. Since it doesn’t have preservatives, it’s best to use it up relatively quickly.

FAQs

What kind of oil works best for making homemade mayo?

A neutral-flavoured oil like sunflower or canola is a good starting point. But feel free to experiment with mustard oil or groundnut oil for a regional twist!

Can I use dried herbs instead of fresh herbs in the Mixed Herbs Mayo?

You can, but the flavour won’t be as vibrant. Use about 1 tablespoon of each dried herb.

How long does homemade mayo last in the refrigerator?

Up to 3-4 days in an airtight container.

What can I serve these mayos with besides snacks?

So many things! Try them on sandwiches, wraps, grilled vegetables, or even as a sauce for protein.

Can I adjust the tanginess of the mayo by adding more or less vinegar?

Absolutely! Start with 1 tablespoon and add more, a teaspoon at a time, until you reach your desired level of tanginess.

Enjoy experimenting with these flavours, and let me know what you think! Happy cooking!