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- Kokum puree 10g
- Forest honey 35g
- Red Wine vinegar 10g
- Cold pressed sunflower oil 30ml
- Salt 3g
- Pepper 2g
- Soak Kokum for an hour or two till it becomes soft.
- Puree the kokum in a blender to a fine course rava consistency. Use the water from soaked kokum to blend and achieve desired consistency.
- 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.
- In Fridge: 1 week