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Kokum Dressing

  • Kokum puree  10g
  • Forest honey  35g
  • Red Wine vinegar  10g
  • Cold pressed sunflower oil  30ml
  • Salt  3g
  • Pepper  2g
  1.  Soak Kokum for an hour or two till it becomes soft.
  2.  Puree the kokum in a blender to a fine course rava consistency. Use the water from soaked kokum to blend and achieve desired consistency.
  3.  In a bowl, add the puree with forest honey, red wine vinegar, salt, pepper and sunflower oil to be whisked together into a salad vinaigrette consistency.


Storage Time:

  1. In Fridge: 1 week