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
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Ingredients
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
Method
Tomato and basil mustard
- 1Place mustard seeds and peppercorns in a glass bowl. Add vinegar and stand mixture, covered, for 1-2 days.
- 2Drain 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.
- 3Transfer to a glass bowl. Stir in mustard powder, turmeric and sugar. Season with salt. Store in a covered sterilised glass jar in the refrigerator.
Notes
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
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