Spiced mustard

Yield: 1 Servings

Measure Ingredient
5 ounces Black mustard
4 ounces White mustard
4 \N Fluid water
1 teaspoon Coriander
1 \N Star anise seed head
4 \N Green cardamom; seeds only
1 teaspoon Black peppercorns
1 teaspoon Allspice berries
1 teaspoon Cloves
1 teaspoon Dried mint
12 \N Dried chilies
1 teaspoon Cumin
1 teaspoon Fennel
½ \N Nutmeg
½ ounce Salt
3 ounces Dark sugar
3 ounces Cider vinegar
5 ounces Red wine vinegar
10 ounces Cider

The trick with mustard is to add water first and let it stand for at least half an hour. This creates the heat, the water reacting with whatever it is in the mustard to produce the sinus-clearing, throat-searing effect. There is more heat in black mustard than white, but white has greater preservative properties, so most of our mixes use a blend of the two.

Grind black and white mustard seeds, add the water and stir thoroughly.

Leave to stand at least 30 minutes. Grind the dry spices and add to mixture. Add salt, turmeric and sugar. Add vinegars and cider. Stir well.

Don't worry if it appears sloppy at this stage. It will thicken as the liquids are absorbed. Cover and leave for 24 hours then bottle and seal.

Both of these will keep for at least a year, and go with a variety of foods from cheese to meat. However, when first made they taste dreadful! It's important that you leave them for at least a month before using, by which time some sort of mysterious alchemy takes place and the become mellow and deep flavored.

Naturally you can vary the ingredients as you see fit. Try using beer, red or white wine instead of cider, for example.

Posted to CHILE-HEADS DIGEST V4 #067 by Judy Howle <howle@...> on Aug 05, 1997

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