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Chili and Garlic Mustard PDF Print E-mail
Written by Yorky   
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Ingredients
  • 1 Large dried chili
  • 40 gm White mustard seeds
  • 40 gm Black mustard seeds
  • 50 gm Light brown sugar
  • 1 tsp Salt
  • 1 tsp Whole black peppercorns
  • 2 tsp Tomato puree
  • 1 Large garlic clove
  • 200 ml Distilled malt vinegar
Method

Break the chili and shake out and discard the seeds. Put the chili, mustard seeds, sugar, salt, black pepper, tomato puree and garlic into a blender and blend until mixed. Add the vinegar, 1 tblsp at a time, and blend to a coarse paste.

Leave to stand for 15 minutes then spoon into a 300 ml jar (or the equivalent smaller jars) and seal tightly until required.
 
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