Ingredients

• 3/4 cup yellow mustard seeds
• 1 and 1/2 cups filtered water
• 1/4 cup apple cider vinegar or distilled wine vinegar
• 1/2 tsp salt
• 1/4 tsp ground turmeric powder
• 1/4 tsp red paprika
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/9 tsp ground cinnamon powder
• 1 tBsp honey

Directions

• 1. Begin by sterilising all of your tools in boiling water and try to avoid using aluminium (aluminum) or copper utensils/pots during this mustard DIY, as it can affect the taste of your final product. Stick to glass, ceramic and wood. 
• 2. Powder the seeds in a spice grinder or a food processor (if it has a small jar). You could also use a mortar and pestle, but it will take a while, and a bit of an arm workout, to achieve the powdery consistency you like. 
• 3. The finer the powder, the smoother the mustard will be. If you prefer it a little more chunky, then don't blend to a fine powder.
• 4. Mix the mustard powder with the rest of the spices.
• 5. In a saucepan, add the water and the spice mix. Keep the vinegar aside for now. 
• 6. Cook over low heat for about 45 minutes, until it starts bubbling.
• 7. Add the vinegar and let it bubble for another 5-10 minutes. Stir occasionally as it can stick to the bottom of the pan slightly.
• 8. Pour in a glass container and leave to cool down completely before transferring to the refrigerator.
• 9. Store in an airtight jar and leave alone for at least 24 hours in the fridge. Mustard is at it's most bitter when it has just been made and requires 24 hours (at-least) to mellow out, sometimes slightly longer. 
• 10. Store this in the refrigerator for around three months.

Nutrition

Photos