Carsten's spicy garlic chili mustard

Ingredients for 1 servings:

• 150 g mustard seeds, yellow
• 50 g mustard seeds, brown
• 10 grains of allspice
• 1 clove(s)
• 2 tsp herbs (salad herb mix)
• 300 ml vinegar (wine vinegar)
• 100 ml white wine
• 70 g sugar
• 1 tsp chili powder
• 2 tsp garlic paste or 10 cloves garlic
• 4 tsp salt
• 2 tsp turmeric

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

Grind the mustard, allspice, cloves, and salad greens in a coffee grinder in batches until as fine as possible, taking care not to overheat the mustard. Mix with the remaining ingredients until smooth. Let stand uncovered overnight; oxidation and fermentation develop the spiciness. Puree again in a food processor, then bottle. The mustard tastes nothing like industrially produced mustard; it’s also much coarser in texture; all the mustard seed shells remain intact. I also tried straining it through a sieve at the end, which seems to work, but it doesn’t have as great an effect.