Recipe - Robust Mustard

3 ounce Black mustard seed
6 ounce White mustard seed
4 Fluid water
1 teaspoon Black peppercorns
1 Dsp allspice berries
One half Nutmeg cracked
12 Dried (but who's counting)
chillis
2 tablespoon Salt
1 One half teaspoon Turmeric
3 ounce Light brown sugar
4 Fluid cider vinegar
4 Fluid white wine vinegar
10 fl Cider

Grind black and white mustard seeds, add the water and stir thoroughly.
Leave to stand at least 30 minutes. Grind the dry spices and add to
mixture. Add salt, turmeric and sugar. Add vinegars and cider. Stir well.
Don't worry if it appears sloppy at this stage. It will thicken as the
liquids are absorbed. Cover and leave for 24 hours then bottle and seal.
Posted to CHILEHEADS DIGEST V3 #363 by Roger Shezall
rshezall@netcomuk.co.uk on Jun 22, 1997