By: Chef Ben Davis
Spicy Mango Brown Mustard
Canning in the Convection Steam Oven
Makes 12-4 oz jars
200g brown mustard seeds coarsely ground in a blender
200g yellow mustard powder
2 tsp ground turmeric
2 cups water
300g frozen mango chunks
1 tbsp honey
¾ white wine vinegar
1. In a bowl large enough to hold all the ingredients, combine the brown mustard seeds, mustard powder, turmeric,and salt.
2. In a blender combine the water, mango, and honey and puree until very smooth. Add the liquid ingredients to the bowl with the dry and stir to combine well. Allow the mixture to stand at room temperature for at least 10 minutes. The longer you allow the mixture to stand the mellower the mustard will be.
3. Add the vinegar to the mixture and stir well. The mixture may now be placed in canning jars and preserved or place mixture in a clean, covered container in the refrigerator and let stand for 3 days before using.
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