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Spicy Indian Mustard

Author Eva Kosmas Flores

Ingredients

  • 2 Tablespoons Plus 2 Teaspoons Red Wine Vinegar
  • 2 Tablespoons Plus 2 Teaspoons Water
  • 2 Tablespoons Yellow Mustard Seeds
  • 1 Tablespoon Brown Mustard Seeds
  • 1/2 Teaspoon Dark Brown Sugar
  • 1/2 Teaspoon Curry Powder
  • 1/4 Teaspoon Turmeric
  • 1/4 Teaspoon Crushed Dried Red Indian Chilies regular crushed red pepper will do fine
  • 1/4 Teaspoon Grated Fresh Ginger Root
  • 1/4 Teaspoon Sea Salt
  • Pinch of Cardamom
  • Pinch of Cumin
  • 1 4 Oz. Canning Jar, sterilized

Instructions

  1. In a 4-ounce canning jar, mix together the vinegar, water, yellow mustard seeds, brown mustard seeds, curry powder, turmeric, crushed chilies, grated ginger, cardamom, and cumin. Cover and allow to sit in the refrigerator for 2 days. Pour the mixture into a blender or food processor with the sugar and salt and blend until it turns into a coarse paste. Keep refrigerated, use within 2 months.

Recipe Notes

Note: Requires two days in refrigerator