| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Black mustard seed |
| 6 |
oz |
White mustard seed |
| 4 |
|
Fluid water |
| 1 |
ts |
Black peppercorns |
| 1 |
|
Dsp allspice berries |
| 1/2 |
|
Nutmeg cracked |
| 12 |
|
Dried (but who's counting) chillis |
| 2 |
tb |
Salt |
| 1 1/2 |
ts |
Turmeric |
| 3 |
oz |
Light brown sugar |
| 4 |
|
Fluid cider vinegar |
| 4 |
|
Fluid white wine vinegar |
| 10 |
fl |
Cider |
INSTRUCTIONS
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 CHILE-HEADS DIGEST V3 #363 by Roger Shezall
<rshezall@netcomuk.co.uk> on Jun 22, 1997
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