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Ingredients

How to make it

  • Put the all the mustard seeds into a non-metallic bowl and pour over 150 ml of the wine or vinegar or just so the mustards are covered with an extra 1/2" wine on top. If using wine, you MUST add 1 or 2 tbsp of vinegar to start the chemical reaction in the seeds.
  • Cover and leave overnight.
  • If you leave it for 2 days, it gets it hotter, 3 days is about the most you should leave it.
  • When you think its to your taste (heat-wise), drain the mixture and reserve the liquid. Use a mortar and pestle to pound the mixture until the seeds are coarsely broken. Or use a liquidizer.
  • Stir in the salt and the honey to the mixture. Taste and adjust.
  • If the mixture is too dry add some of the wine liquid you got when you drained the seeds.
  • Spoon into jars and seal and label as normal. Keep at room temperature for 3 days to allow the flavours to develop. Then store 2 weeks in the fridge before using (if you can manage to keep yourself from using it.)
  • Will keep for up to 6 months or more in the fridge.
  • The recipe pictures shown is using red wine.
Add yellow seeds   Close
seeds marinating in wine   Close
Day 2 marinating   Close
Seive to extract liquid   Close
Add honey & garlic   Close
Grind in Pestle n Mortar   Close

Reviews & Comments 1

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    " It was excellent "
    berry ate it and said...
    Super recipe Wynrol... thnaks very much!
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