attention: this is a public service announcement
if the view out your window right about now looks something like this,
just the snow and the cold people – not the tracks!
then do this i tell ya:
sri lankan mustard
adapted from 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
3 1/2 teaspoons sea salt
1/4 teaspoon turmeric
4 teaspoons sugar
1. place mustard seeds, garlic and ginger in a bowl or jar and cover with the vinegar. let stand for 24 hours at room temperature.
2. place vinegar mixture in blender, add cayenne, salt, turmeric and sugar and blend until a creamy consistency is reached. you can add a bit more vinegar if it is too dry.
3. once blended, place in jar and let stand at a cool room temperature for 3 days. store in the fridge thereafter.
and
BANG!
 |
Transported
You made mustard! I'm so proud.
Wow! Do you have any serving recommendations?
kaela – i knew that you would be here cheering!
jenny – you can use it as you would use any mustard, but it's not for the faint of heart. it's hot! you could also stir a dollop in a curry or stir fry. and it is used in sri lanka for pickles! i am trying homemade pickles now with it and will report back!
I LOVE mustard. And I so have tropical weather envy; freezing rain and 20 degrees in the forecast. Just what the doctor ordered??
Thanks for inspiring.
This sounds so delicious and spicy! I'm making whole wheat soft pretzels tomorrow during the snow, and this will be delicious on them!
Ugh. We have that, "it's so damn cold the snow is blue time" here too. It's obscenely cold but now I'm looking forward to some awesome mustard. I made some pretzels last week (just like Denise!) and they were yummy but definitely more like bagels… whatever. This makes me want corned beef.
Thwarted!!! My whole foods is OUT of mustard seeds, and the grocery store only carries the tiny little plastic containers of 1 Tbsp
I'm going to have to wait for my mustard. Unfair!
Out of curiosity, where do you go for bulk mustard seed? Other than whole foods, I'm at a loss as to where to find this item.
Mmm, hot mustard is the best. I've never added ginger, though – I'll have to try that next time.
Denise, I don't know what you have locally, but you can usually get bulk mustard seeds at Cost Plus, or any Indian groceries. Or (not to toot my own horn, since I work for them), order online from a spice company like The Spice House!
This looks SO good! We'd love for you to share your recipe at dishfolio.com!
Could I make a few jars of this and can it? Sounds like a yummy holiday gift!
denise – i get mine at a local indian grocery. if you have one by you, that's the best place. you can also order on-line. penzys.com is know for good quality spices.
the mistress of mischief – this looks like it could be safely canned. but i don't know that for 100% sure. the best is to compare the proportions to a recipe in a reliable source, like the ball book before canning.
Looks nice and spicy. Yum.
We grew mustard last year, mostly for the greens, but were really looking forward to the seeds too. Until the aphid infestation, that is. Hopefully this year we'll have better luck. I'd really like to have even just one meal with homegrown mustard.
This stuff is amazing! (And super easy to make). Thanks so much for sharing the recipe! It's going to kick my cold's butt!
Ooh man, that looks good. Maybe something you could dip a soft pretzel into on Superbowl weekend? If you weren't faint of heart, I mean.
I made this with 2 tsp of cayenne instead of 3, and amped up the ginger a bit. After 4 days of mellowing in the cupboard, it is truly, truly delicious. Very easy to make, too. Thanks so much for posting the recipe!
Can't remember how I found my way here, but I made the mustard last week. I would suggest starting out with less cayenne. I love spicy (hot!), and one teaspoon of my cayenne was plenty. I would also cut back on the salt. I used teaspoons, and it's saltier than I like. Finally, I poured off about 1/4 cup of the vinegar before I ran the mixture through the blender. If I hadn't, I'd have had mustard soup.
Having said all that, it's a great recipe, and perfect with salami on Trader Joe's whole grain loaf.
Ok, winter is a distant dream in Philly right now, it's about 95 degrees in my kitchen, and I'm not remotely hungry, yet I'm robotically using pieces of baguette left over from dinner to clean out the blender like I'm in some kind of mustard trance. I can't stop. It's so good. My cayenne is pretty strong, and yes, the mustard is wicked spicy, but man, perfect for this weather IMHO.
anonymous – i love the mustard trance!
So I made this about two months ago and it's about half gone. Do you think it's still good? I'm never sure of the shelf life of homemade condiments. Also, it tastes great but my texture is a bit weird…i can still barely see the little mustard seed balls and it never fully turned very smooth. Should I have let the seeds soak longer, were my seeds old, or does my baby blender just suck?
yoakumputer – at 2 months a condiment like this should be fine in the fridge. that said, your nose knows – smell it! if it smells fine, it's good. as far as the texture, yes i think your diagnosis is correct – your baby blender may just suck.
I'm going to make this in the next day or two. Can you tell me approximately how much mustard this recipe makes? I need to make a lot! thanks!