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Robust Mustard

spice, condiments

3 oz black mustard seed
6 oz white mustard seed
4 fluid oz water
1 teaspoon black peppercorns
1 teaspoon allspice berries
1/2 nutmeg cracked
12 (but who's counting) dried
1 chillis
2 tablespoon salt
1/2 teaspoon turmeric
3 oz light brown sugar
4 fluid oz cider vinegar
4 fluid oz white wine vinegar
10 fluid oz cider

Finally here's a mustard recipe that uses chillies. I've sent this to several members of the list. We used to market this commercially. You need to get hold of whole mustard seed and use a coffee grinder to grind down. 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. METHOD 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. Roger From: Roger Shezall Date: 22 Jun 97 Chile-Heads List Ä

Yield: 1 servings

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