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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