5mldried herbs of your choice – if you are going to use fresh herbsyou’ll need about 60 ml here.
200mlwhite wine vinegar
Place all the mustard seeds, the sugar, the salt, the turmeric and the herbs into a processor (or blender) and blend together until quite smooth.
Gradually add the vinegar, a tablespoon at a time, blending well between each tablespoon and then continue blending until you have a coarse paste – add the vinegar as you would the oil when you are making mayonnaise.
Set aside for about 15 – 20 minutes so that it can to thicken a little.
Clean the jars well and sterilise them, after which you can spoon in the mustard, seal them properly and store for a fortnight before using.
It’s very important to seal the jars properly because the mustard will turn an ugly brown if any air gets in – try using cling wrap or something similar underneath the lid.