Summary

Ingredients

• 100 g mustard seeds, yellow
• 100 g mustard seeds, brown
• 1 chilli pepper (s), dried, possibly more or less
• 1 teaspoon salt
• 1 teaspoon allspice
• pepper
• 100 g cane suar
• 100 ml apple cider or dry cider
• 300 ml vinegar (wine vinegar)
• 1 tablespoon turmeric
• 1 teaspoon basil or oregano, rubbed

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Instructions

1. Crumble the dried chilli pepper and mix well with the two types of mustard seeds and the allspice seeds. Grind the mixture in the mixer as finely as possible, possibly in portions. It also works in an electric coffee maker. You can freeze the mustard seeds beforehand so that the mixture does not get too hot during grinding.
2. Add all other ingredients to the grist in a bowl and mix everything very well until a homogeneous paste is formed. Leave open overnight.
3. The next day, stir again very well and fill into sterilized, well-sealable jars. If the mustard is too dry, carefully add a little cider and wine vinegar in equal parts before filling.
4. Depending on how hot you want the mustard to be, you can increase or decrease the number of chili peppers. The mustard should be stored in a cool and dark place.