Mustard is difficult to find in Zimbabwe at the moment but most people have a supply of mustard powder - the hot English kind - hanging around and at one time we could only buy the wholegrain mustard powder!
This recipe keeps well in and out of the fridge and is good with any cold meat or chese - also good in cooking!
80 Milligrams White Mustard Seed (or wholegrain mustard powder)
80 Milligrams Mustard Powder
80 Milliliters Warm Water -- to mix
250 Milliliters Cider Vinegar -- or Dry White Wine
25 Milligrams Dark Brown Sugar
8 Milligrams Salt
5 Milligrams Grated Onions
3 Milligrams Garlic -- crushed
2 Milligrams Ground Cinnamon
2 Milligrams Ground Allspice
2 Milligrams Ground Turmeric
1 Milligram Ground Cloves
12 1/2 Milligrams Corn Flour
Combine mustard seed and powder with water and set aside for 10 minutes.
Place all other ingredients except cornflour in a small saucepan and bring to boil (or microwave on high) - reduce heat and simmer for 5 or 6 minutes - or continue to microwave for 3 minutes.
Mix corn flour to a paste with water and add to vinegar mixture and bring to boil stirring until thickened.
Cool vinegar mixture and then place with the mustard mixture in a blender and process until as smooth as you prefer.
Cover and put into jars. Keep in fridge if possible.
makes about 440 ml.
