Name: Tomato and basil mustard
Prep time: 20 min
Total time: 20 min
Ingredients: 1/3 cup (65g) yellow mustard seeds; 1/4 cup (50g) brown mustard seeds; 3 teaspoon whole black peppercorns; 2/3 cup (160ml) apple cider vinegar; 1/3 cup (50g) drained sun-dried tomatoes, finely chopped; 1/4 cup (60ml) olive oil; 2 teaspoon caraway seeds; 2 teaspoon cumin seeds; 1 1/2 teaspoon mustard powder; 3 teaspoon ground turmeric; 3 teaspoon brown sugar

Tomato and basil mustard

If you have the time, making your own condiments, such as this tomato and basil mustard, is a great way to ensure you know exactly what has gone into your food. If you're making as an edible gift, you might want to invest in some purpose-made jars with screw-top lids. You'll find them in major supermarkets and speciality kitchen shops.

Ingredients

1/3 cup (65g) yellow mustard seeds

1/4 cup (50g) brown mustard seeds

3 teaspoon whole black peppercorns

2/3 cup (160ml) apple cider vinegar

1/3 cup (50g) drained sun-dried tomatoes, finely chopped

1/4 cup (60ml) olive oil

2 teaspoon caraway seeds

2 teaspoon cumin seeds

1 1/2 teaspoon mustard powder

3 teaspoon ground turmeric

3 teaspoon brown sugar

Method

1.Place mustard seeds and peppercorns in a glass bowl. Add vinegar and stand mixture, covered, for 1-2 days.

2.Drain mustard seed mixture, reserving any vinegar. Place mustard mixture in a food processor. Process until coarsely ground, scraping down side of bowl occasionally with a spatula. Add tomato, oil, caraway and cumin seeds. Pulse until combined but still grainy in texture. Add reserved vinegar and pulse until desired consistency is achieved.

3.Transfer to a glass bowl. Stir in mustard powder, turmeric and sugar. Season with salt. Store in a covered sterilised glass jar in the refrigerator.

This mustard tastes best if it is left to mature for 2-3 days. Make a batch of mustard and give as a gift makes 1 cup
Note

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Ingredients

Method

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