apricot mustard

Ingredients for 1 servings:

• 150 g mustard seeds, yellow
• 50 g mustard seeds, brown
• 2 tbsp coriander, preferably Turkish
• 1 vanilla pod(s)
• 300 ml vinegar (honey or mild white wine)
• 500 g apricots
• 75 g vanilla sugar
• 2 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

very aromatic mustard, well suited as a culinary gift

Grind the mustard seeds and coriander seeds in batches until as fine as possible. (I prefer to use Turkish coriander, which has very aromatic little seeds.) Cut the vanilla pod into pieces and grind them finely. I place all the scraped vanilla pods in sugar to make vanilla sugar, which I also use for this recipe. Instead of a fresh vanilla pod, I use a sugared vanilla pod for the mustard. If you’re using a fresh vanilla pod, you can also use pure sugar. Pit the apricots and roughly dice them. Place them in a saucepan with the vanilla sugar and 2 teaspoons of salt and mix. Let the apricots absorb water. After about 1 hour, bring to a boil and simmer until soft. Then puree and let cool. Thoroughly puree the apricot puree with the ground ingredients and the vinegar. Pour the mustard into jars and leave them uncovered overnight to allow the spiciness to develop. I always place the jars on a tray and then cover everything with a fresh tea towel. The next day, screw the lids shut. The mustard should now mature for three months to develop its full flavor. After that, it will keep for another year. Storage: cool and dark; open jars should be refrigerated.