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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.
- 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.
- 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.