Ginger Curry Mustard
Yield: 1 cup
1 cup yellow mustard seeds, whole*
2 cup white vinegar
1 cup granulated sugar
2 tbsp dry mustard powder*
2 tsp grated ginger
2 tsp curry powder*
Combine first four ingredients in a sauce pot bring to a simmer. Simmer 8 minutes until mustard seeds become tender.
Cool, mixture will thicken when cooled. While still slightly warm, whisk or stir in the fresh ginger pulp and curry powder.
*available at Surfas Culinary District
Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli