This mandarine and orange mustard is a good old favourite of mine, it tastes very unique and incredibly delicious. It has a pungent heat, a sweet tartness and a whole-grain texture. This mustard goes well with almost any holiday dish, so you may want to double the recipe. Especially because it’s a super cool homemade gift for Christmas too.
Making your own mustard at home is surprisingly simple and easy, it requires only a few ingredients. At its simplest, it is basically finely ground mustard seeds mixed with vinegar. But why to stop there when you can make such amazing versions too. This mandarine and orange mustard is a beautiful bright one with a slight sweet and spicy flavour. I really don’t know what else to say, it is simply a wonderful condiment. I added some brown mustard seeds here, to get a grainy texture, but you can leave them out if you prefer a smoother version. You can also play with the different mustard seeds (yellow, brown and black), some of them have a much stronger taste than the others. Plus you can also add a pinch of turmeric to keep the bright yellow colour. Sometimes I like to add fresh thyme too to make it taste even more special.
This mandarine and orange mustard makes the perfect addition to sandwiches, cheese platters, cooked and roasted veggies and nut roasts. It is delicious with fries or savoury pancakes. I also love to use it in salad dressings or dips.
- 2 tbsp yellow mustard seeds
- 2 tbsp brown mustard seeds
- 1 tbsp coriander seeds
- 2 mandarines
- 1 orange
- 1 onion
- ⅔ cup of sugar (I used maple sugar)
- 4 tbsp apple cider vinegar
- salt, pepper
- Start by grinding yellow mustard seeds and coriander seeds using a mortar and pestle or a coffee grinder. I like them semi-grounded.
- Peel and deseed orange and mandarines, then cut them into small pieces. Add to a pot with sugar, diced onion, grounded coriander seeds, two tablespoons of apple cider vinegar, one tablespoon of grounded yellow mustard seeds, salt and pepper. Bring to a low boil.
- Once it reaches a low boil, reduce heat to low and simmer for about an hour stirring occasionally. Cook until the mixture is thick and syrupy and reduced by about a half. Let cool a bit.
- Stir in the leftover yellow and brown mustard seeds and add more vinegar to taste (I added 2 tablespoons). Transfer to clean jars. Will keep in the fridge for a couple of weeks. Enjoy!