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Epicurious

Darshini Cooray’s Sri Lankan Mustard Paste

Here is a condiment that I just cannot live without. You can add a dollop to curries or use it as you might any prepared mustard. It perks up hot dogs, my husband smears it on bacon and ham, it goes with roast beef, and it is a lovely, pungent addition to sandwiches. We always keep a jar in the refrigerator. Try smearing it on fresh pineapple slices to serve with a curry meal or a ham or pork roast (see next recipe), or use it to make Vegetable Pickle (see page 258).

Recipe information

  • Yield

    makes 1 cup

Ingredients

6 tablespoons whole brown or yellow mustard seeds
3 large cloves garlic, finely chopped
One 1 1/2-inch piece fresh ginger, peeled and finely chopped
1 cup apple cider vinegar or red wine vinegar plus a little more, as needed
3 teaspoons cayenne pepper
3 1/2 teaspoons salt
1/4 teaspoon ground turmeric
4 teaspoons sugar

Preparation

  1. Mix the mustard seeds, garlic, ginger, and vinegar together in a bowl. Cover and leave overnight. Empty the contents of the bowl into a blender and blend until you have a paste. If the blender is sluggish or the paste too thick, add another 2–3 teaspoons of vinegar. The density of the paste should be that of Dijon mustard. Add the cayenne, salt, turmeric, and sugar. Whir once to mix and taste for balance of seasonings. Put in a jar and leave, unrefrigerated, for 3 days to mellow. The paste may now be refrigerated and used as is or to make pickles and relishes.

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Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
TagsCondimentIndianSouth AsianAsianGingerHerbs & SpicesTurmericDairy FreeGluten FreeVegetarianVeganEasyMeal PrepQuickNo-CookBlenderCookbooks
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