Easy Sri Lankan Mustard

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Sri Lankan Mustard

Prep Time: 5 minutes
Rest Time: 4 days
Calories: 549kcal


  • 70 g yellow mustard seeds
  • 4 cloves of garlic diced
  • 4 cm slice of ginger sliced
  • 250 ml apple cider vinegar
  • 15 g cayenne pepper
  • 20 g sea salt
  • 3 g turmeric powder
  • 16 g sugar


  • In a clean sterilized glass jar, place mustard seeds, ginger and garlic. Pour apple cider vinegar so that the contents of the jar are completely covered.
  • Let this jar sit at a cool room temperature for 24 hours.
  • Blend this mustard-vinegar mixture with salt, cayenne pepper, turmeric and sugar to make a smooth or grainy paste according to your preference.
  • Transfer this mustard paste into a clean sterilized jar and let it sit at a cool room temperature for 3 days.
  • Refrigerate this mustard sauce after 3 days.


Calories: 549kcal | Carbohydrates: 53g | Protein: 21g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Sodium: 7782mg | Potassium: 1144mg | Fiber: 14g | Sugar: 24g | Vitamin A: 6264IU | Vitamin C: 21mg | Calcium: 259mg | Iron: 10mg

Why is this recipe interesting?

  • This Sri Lankan mustard is a fiery, flavorful sauce that requires only a few, simple ingredients. It stays good in a refrigerator for 4 to 6 months.
  • In addition to serving it as a spread or condiment, this mustard can be used in a variety of other ways. Stir it in your salad dressing, or add a dollop in your curries or stir-fries.


  • This recipe makes a strong and spicy mustard sauce as eaten traditionally in Sri Lanka. If you’d prefer a milder version, reduce the amount of cayenne paper and ginger.
  • You can substitute apple cider vinegar with white wine vinegar.

Lessons learned while making Sri Lankan Mustard

  • The salt and vinegar help the mustard sauce not go bad for longer. So don’t compromise on these ingredients and use good quality salt and vinegar.
  • This mustard tastes great after 4 days. However, it keeps getting flavorful as it sits in the refrigerator for some weeks.
  • You get yellow mustard seeds at almost all supermarkets nowadays but for the best deal and high quality, buy them from your local Indian or Sri Lankan store.
  • If the mustard sauce looks runny when you first mix it remember that it thickens as time goes. Make sure you wait for a couple of days to get the right consistency. If it thickens more than your liking, add a little vinegar to it.

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Sri Lankan Mustard
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