Sri Lankan Mustard

The tigress who not longer blog's made this mustard from a recipe of Madjur's and so I took the recipe and tweaked it. I added honey. I feel you can give and take your taste to make the mustard the way you like it. The best part of this is that it gives you the real mustard taste you are looking for. I do have a standard mustard recipe for the faint of taste.

Sri Lankan Mustard

**Adapted from the book called  At home with madhur jaffrey


6 tablespoons yellow mustard seeds
4 cloves garlic, diced
1 & 1/2 inch slice ginger, peeled and diced
1 cup apple cider vinegar
3 teaspoons cayenne powder
* If you want less bite add less Cayenne
3 1/2 teaspoons sea salt
1/4 teaspoon turmeric
4 teaspoons sugar

Place the mustard seeds, garlic and ginger in a jar and cover with the vinegar
Let stand for 24 hours at room temperature

Place vinegar mixture in blender
Add cayenne, salt, turmeric and sugar and blend until a creamy consistency
* add a bit more vinegar if it is too dry.
Once blended, place in jar and let stand at a cool room temperature for 3 days
Store in the fridge there after.

Be creative you can add to this to tweak it I added a tablespoon of mesquite honey

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