Prep 15 mins
Cook 4 hrs
Wonderful to serve with meat hot or cold. Don't let the ingredient's and time fool you, its so easy to make, and well worth the effort .........(well I think). I cut the Tabasco back just a little, but only because the family doesn't like things too hot. The yield and servings will depend on the size bottles/jars you use, so it will be more than likely that your yield will differ to mine. Make sure jars are well sterilised and check they have sealed properly.
- 150 g dry mustard seeds
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 bay leaf
- 2 teaspoons Tabasco sauce
- 2 tablespoons golden syrup
- 1 tablespoon curry powder
- 1 cup white wine
- 1 chicken stock cube
- Combine all ingredients in a saucepan and cover with water.
- Leave to soak ingredients for an hour, strain and add a new lot of fresh water to cover.
- Leave again for 2 hours, put saucepan on heat and simmer for an hour, stirring mixture frequently, to prevent the mixture sticking to the bottom of saucepan.
- Add more water or wine as/if required.
- Remove from the heat and cool slightly.
- When cooled place in a food processor and process until roughly chopped, not pureed.
- Pour into sterilised bottles or jars and store in cool place for at least 1 week before using.
I'm not leaving any stars yet because it needs to sit for a few more days. So far it's quite bitter. I added a bit extra golden syrup & salt. Do you really add all the ingredients then strain them out? Or do you soak just the mustard seeds, drain them, THEN add the rest of the stuff? I have a feeling that's why it's bitter because once I had added all the ingredients, I couldn't see straining it all out so I let it soak for 3 hours then simmer 1 hour. We'll see....I'll report back in a few days! I'm excited because I've always wanted to make my own mustard, lol. Made for Aussie Swap 11/12.