Title: Spiced Mustard
Categories: Condiment
Yield: 1 Servings

5	oz	Black mustard
4	oz	White mustard
4		Fluid oz water
1	ts	Coriander
1		Star anise seed head
4		Green cardamom, seeds only
1	ts	Black peppercorns
1	ts	Allspice berries
1	ts	Cloves
1	ts	Dried mint
12		Dried chilies
1	ts	Cumin
1	ts	Fennel
1/2		Nutmeg
1/2	oz	Salt
3	oz	Dark sugar
3	oz	Cider vinegar
5	oz	Red wine vinegar
10	oz	Cider

METHOD

Exactly as for Robust.

Both of these will keep for at least a year, and go with a variety of foods from cheese to meat. However, when first made they taste dreadful! It's important that you leave them for at least a month before using, by which time some sort of mysterious alchemy takes place and the become mellow and deep flavored.

Naturally you can vary the ingredients as you see fit. Try using beer, red or white wine instead of cider, for example. From: Judy Howle Date: 05 Aug 97 Chile-Heads List Ä

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