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.

  • 20 mins preparation
  • Print


Tomato and basil mustard
  • 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
  • 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