- 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