Honey mustard

Method

1. In a spice grinder or pestle and mortar, grind the cinnamon stick.

2. Put the mustard seeds, vinegar and cinnamon in a mixing bowl, cover and leave to soak for 6-8 hours.

3. Transfer the soaked mustard seed mixture to a mortar and pestle, together with the honey. Pound to a stiff paste, adding a little more vinegar if necessary - alternatively, process in a food processor.

4. Grind the rosemary and thyme to a powder.

5. Transfer half the mustard to another bowl. Add rosemary and thyme to one batch, and the chilli, tomato paste and garlic to the other.

6. Transfer to sterilised jars, cover and seal. Store in the fridge for up to 1 month.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1/2 cm cinnamon stick, ground or finely crumbled
225g yellow mustard seeds
300ml white wine vinegar
bunch Rosemary, ground
bunch Thyme, ground
60ml clear honey
1 red chilli, chopped
1 tbsp tomato paste
4 garlic cloves, crushed

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Special offers on wine
Afternoon tea, curry cookery courses and more!