Recipe - Mango-Mustard Seed Sauce

2 tablespoon Yellow or black mustard
seeds
1 cup Fresh mango puree; (from 2
ripe mangoes)
2 teaspoon Finely minced ginger
1 teaspoon Finely minced garlic
One half teaspoon Fragrant curry powder
One half cup Fresh grapefruit juice
2 teaspoon Sherry vinegar
1 One half teaspoon Chilesesame oil
1/3 cup Chopped ripe fresh banana;
optional
1 teaspoon Honey or to taste
Salt
Freshly ground white pepper

There is an article in the LA Times about mustard. Here are 2 of the
recipes. Second one sounds like it would be great with the addition of some
habs! Would it keep longer with additional vinegar?

The Seed of a Bright Idea By JOHN ASH

This is a delicious fresh sauce that is great with grilled white meats or
fish. It can also be thinned with additional juice or stock to be used as a
dressing for savory salad greens, including arugula, mustard or mizuna.
Place mustard seeds in small skillet over medium heat and toast until they
just begin to pop. Immediately cover and remove from heat. Let cool.
Briefly process mustard seeds, mango puree, ginger, garlic, curry powder,
grapefruit juice, vinegar, chilesesame oil, banana, honey and salt and
pepper to taste in blender or food processor to produce smooth sauce. Cover
and refrigerate up to
3 days.
2 cups. Each tablespoon: 11 calories; 9 mg sodium; 0 cholesterol;
0 fat; 2 grams carbohydrates; 0 protein; 0.10 gram fiber.
Special to The Times; Ash Is a Cookbook Author and Culinary Director for
Fetzer Vineyard's Food

Posted to CHILEHEADS DIGEST V4 #220 by Judy Howle howle@ebicom.net on
Nov 30, 1997