Ingredients
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