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This Highlander mustard is fiery and hot and the perfect foodie gift for Christmas
Prep Time20 mins
Total Time20 mins
Course: preserves
Servings: 3
Author: Karon Grieve


  • 225 g/8oz mustard seeds
  • 1/2 tsp dried chilli flakes
  • 100 ml/3 1/2fl oz cider vinegar
  • 2 tbsp whisky
  • 2 tbsp water
  • 4 tbsp runny honey
  • 1/2 tsp grated nutmeg
  • 1 tsp sea salt


  • Mix mustard seeds, chilli, water, whisky and vinegar, cover and set aside overnight or better still for 24 hours
  • Add honey, nutmeg and salt then blitz half of the mixture in food processor
  • Mix in the rest so that you have a good mix of rough and smooth together
  • Spoon into sterilised jars and seal
  • Makes 3 small jars and keeps for 1 year