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