Ingredients

The following ingredients have 3 Servings
  • 5.5 oz yellow mustard seeds
  • 1.7 oz brown mustard seeds
  • 2 ½ tablespoons coriander seeds
  • 3 organic oranges
  • 6 tablespoons granulated sugar
  • 1 piece of fresh ginger (about 5 cm/ 2 inches)
  • 4 teaspoons salt
  • 1 1/4 cup apple or white wine vinegar

Instruction

  • Grind spices: Place the mustard and coriander seeds in a food processor and grind them finely. Alternatively, you can do this in a coffee grinder or using a mortar and pestle.
  • Orange zest: Wash the oranges with hot water, dry them well and grate the zest. Place it in a small bowl, add the sugar and rub everything together with the fingers until well mixed.
  • Orange juice: Halve and juice the oranges. Pour the juice in a small pan, bring to a boil and let cook until reduced to 100 ml/ slightly less than ½ cup. It took me about 20 minutes to achieve that, but it depends very much on the size of the pan, so keep checking.
  • Let the juice cool slightly, sieve over the ground mustard.
  • Combine: Add the orange zest-sugar mixture, grated ginger, salt, and vinegar, and mix everything very well together.
  • Store: Transfer the mixture to a clean bowl and leave uncovered, in the kitchen, overnight. Transfer to clean, small jars and refrigerate.