By: Ben Davis

Spicy Mango Brown Mustard

Makes 12-4 oz jars 

200gbrown mustard seeds, coarsely ground in a blender 

200gyellow mustard powder 

2tspground turmeric 

20gsalt 

2cupswater 

300gfrozen mango chunks 

1tbsphoney 

¾cupwhite wine vinegar 

 

1.In a bowl large enough to hold all the ingredients, combine the brown mustard seeds, mustard powder, turmeric and salt. 

2.In a blender combine the water, mango and honey and puree until very smooth.  Add the liquid ingredients to the bowl with the dry and stir to combine well.  Allow the mixture to stand at room temperature for at least 10 minutes.  The longer you allow the mixture to stand the mellower the mustard will be.   

3.Add the vinegar to the mixture and stir well.  The mixture may now be placed in canning jars and preserved or place the mixture in a clean, covered container in the refrigerator and let stand for 3 days before using.