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book and mustard with spoon

Homemade Fiery Hot Mustard

Karon Grieve
A super easy recipe for making your own fiery mustard, perfect as a foodie gift.
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Prep Time 10 minutes
Total Time 10 minutes
Course condiments
Cuisine British
Servings 1 jar
Calories 813 kcal

Ingredients
 

  • 150 g mustard seeds yellow
  • 120 ml white wine vinegar
  • 2 tsp chilli flakes
  • 2 tsp paprika
  • 3 cloves garlic crushed
  • 1 tsp sea salt
Metric - US Customary

Instructions
 

  • Cover the mustard seeds with the vinegar in a non metalic bowl and set aside at room temperature for 24 hours.
  • Whazz all the ingredients together in a food processor.
  • Pack into a sterilised jar.
  • Leave for 2 weeks before using to allow flavours to develop.
  • Use within 1 year, once opened store in fridge and use within 1 month.

Notes

Serve with steak, burgers, bbq and more. Mix with yogurt for a spicy dip and spread on ham for roasting too.

Nutrition

Calories: 813kcalCarbohydrates: 48gProtein: 40gFat: 55gSaturated Fat: 3gSodium: 2422mgPotassium: 1289mgFiber: 20gSugar: 11gVitamin A: 1542IUVitamin C: 27mgCalcium: 438mgIron: 15mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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