This recipe hails from Sanaa at Disney's Animal Kingdom Villas - Kidani Village. It's one of the beloved naan dipping sauces that is included in the Sanaa bread service.
In a two quart pot add garlic, turmeric, salt, rice vinegar and tamarind paste. Place the pot on the stove on a high heat. Bring it to a boil, stirring constantly to make sure everything is well mixed. Cook until the garlic is soft but not mushy, about 8 minutes. Remove from the heat and allow to cool in the pot.
In a large pan, heat up the canola oil and add the chili powder, mustard seed, fenugreek and cayenne pepper and cook for thirty seconds. Pour the spiced oil in to the cooked garlic and mix well. Allow the mixture sit out for 15 minutes before cooling down in the refrigerator. Store in a refrigerated airtight container for up to two weeks.
Notes
*Note* I reduced the recipe when I made it to the following measurements, used much smaller pans for cooking, and yielded about ½ cup: 2 ounces peeled whole garlic cloves ¼ teaspoon ground turmeric ¼ + ⅛ teaspoon kosher salt 1 tablespoon rice vinegar 1 ½ teaspoons (½ tablespoon) tamarind paste 1 tablespoon canola oil ¼ teaspoon chili powder Pinch black/brown mustard seeds Pinch fenugreek (I used the whole seeds and fished them out after, but in the future would grind them in a spice grinder instead for more flavor) Pinch cayenneAlso, I lowered the heat to low once it came to a “boil” and covered the saucepan so it wouldn’t dry out–I would uncover and mix occasionally, and add a few drops of water here and there if it got too dry.