Apricot Mustard

Summary

Prep Time	15 mins
Total Time	12 hrs 15 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

150 g mustard seeds, yellow
50 g mustard seeds, brown
2 tablespoon coriander, preferably Turkish
1 vanilla pod (s)
300 ml vinegar, (honey or mild white wine)
500 g apricot (s), (apricots)
75 g vanilla suar
2 teaspoons salt

Instructions

Grind the mustard and coriander seeds as finely as possible in portions. (I prefer to use the Turkish coriander, these are very aromatic small grains)
Cut the vanilla pod into pieces and grind finely.
I put all the scraped out vanilla pods in sugar and get vanilla sugar. I also use it for this recipe. Instead of a fresh vanilla pod, I then take a sugared vanilla pod for the mustard. If you use a fresh vanilla pod, you can also use pure sugar.
Core and roughly dice the apricots. Put the vanilla sugar and 2 teaspoons of salt in a saucepan and mix. The fruits draw water. After about 1 hour bring to the boil and cook until soft. Then puree and let cool.
Puree the apricot puree with the ground ingredients and the vinegar. Pour the mustard into glasses and leave open overnight so that the heat develops.
I always put the glasses on a tray and then cover everything with a fresh tea towel. Screw on the glasses the next day.
The mustard should now mature for 3 months so that it becomes more aromatic. After that it can be kept for another year.
Storage: cool and dark, opened glasses in the refrigerator

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