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🍽️ Chunky Mustard

119 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1 apple (tart)
• 600 ml apple cider vinegar
• 2 cloves
• 2 bay leaves
• 4 sage leaves
• 1 tsp peppercorns (white)
• 60 g mustard flour (brown)
• 60 g mustard flour (yellow)
• 60 g mustard seeds
• 1 tsp sea salt
• 60 g horseradish seeds

Instructions

1. 1. Peel the onions and garlic. Cut both in half.
2. 2. Peel the apple. Cut it into quarters and remove the core.
3. 3. Pour the vinegar into a pot.
4. 4. Add the apple, onions, garlic, cloves, peppercorns, and bay leaves to the vinegar.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the mixture over medium heat in a covered pot for about 15 minutes.
7. 7. Strain the vinegar mixture through a sieve into a clean pot.
8. 8. Add the mustard seeds to the strained liquid.
9. 9. Bring the mixture to a boil again.
10. 10. Place the mustard flour into a bowl.
11. 11. Crush the horseradish seeds in a mortar.
12. 12. Add the crushed horseradish seeds to the mustard flour.
13. 13. Slowly pour the hot vinegar mixture into the mustard flour while stirring constantly.
14. 14. Continue stirring until the mustard has absorbed the liquid evenly.
15. 15. Label the jar with the date. The mustard keeps for about 6 months.

Nutrition per serving

• kcal: 119
• Protein: 3 g · Fett/Fat: 0 g · Carbs: 18 g