5mldried herbs of your choice – if you are going to use fresh herbsyou’ll need about 60 ml here.
200mlwhite wine vinegar
Instructions
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.
Notes
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.