Ingredients
100 g mustard seeds
1 piece of ginger
2 cloves garlic
apple cider vinegar
1 tsp red chili powder
1 tsp salt
1 Tbsp sugar
For the vegetables
2 Carrots
handful of Beans
4 to 5 Dates
about 4 Green chilies
250 g Red onions
Method
First wash and dry mustard seeds.
Add the dried mustard seeds into the blender then add all the ingredients and cover with apple cider vinegar about an inch above the mustard seeds. Mix through till well blended and finely ground.
Now that your mustard paste is ready you can put into a sterilised bottle.
NB: Always remember to use a plastic spoon when stirring Vinegar. This can be kept for a very long time. You can spread it on your roast beef slices or .....
For the vegetables
Wash the carrots and beans. Slice the carrots lengthwise and cut into strips. Take of if any
strings on the beans and cut diagonally. cut the dates in half and remove the seeds. Wash and cut the chilies in the middle up to the stem. Remove the skin off the onions wash and dry.
Take a saucepan and add some vinegar and salt and put the carrots to cook, when slightly cooked through use a slotted plastic spoon and put into a dish do the same with the beans and green chilies and once you cook the onions they get translucent. Put all the vegetables and dates into dish and make take a spoonful of mustard paste and add to this, pour in more vinegar, add salt/sugar/chili powder to your taste. The longer you keep it the better it tastes. So make it a few days before needed.
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