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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.
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PrintMandarine and Orange Mustard
- Total Time: 1 hour 10 mins
- Yield: 2 small jars 1x
Ingredients
- 2 tbsp yellow mustard seeds
- 2 tbsp brown mustard seeds
- 1 tbsp coriander seeds
- 2 mandarines
- 1 orange
- 1 onion
- 2/3 cup of sugar (I used maple sugar)
- 4 tbsp apple cider vinegar
- salt, pepper
Instructions
- 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!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Sauce
- Cuisine: Vegan
What a fabulous flavor combination! I would love this on some vegan cheese and crackers right now. 🙂
Thank you, Linda!
This is so unique! Never would have paired orange and mustard seeds! Such a crazy awesome flavor and so beautiful!
Thanks, Rebecca!
I’ve never seen orange/mandarin mustard, Evi. I’ve just tried onced black currant one, and it was from the store so that doesn’t count!:) This idea sounds fantastic, and I should definitely try it.
Oh yes, I love those ones from the stores, unfortunately they are horrible expensive! That’s also why I love to make mine at home 🙂
I totally love the add of mandarine/orange. Bet it would be great to spread it all over my sourdough bread :-))
Definitely 🙂
I had no idea it was so easy to make mustard. Wonderful! Love the sound of this Christmassy mustard. Happy 1st of december sweetie
Thank you and happy December you too ♥︎
How unique recipe! And seasonal too 🙂
Thank you, Maikki 🙂
i made this yesterday and it turned out great, it was a big hit with my family. unfortunately we ate it all, so now i have to make it again. thanks for the recipe
I am so happy, you liked it, Nicky! I just about to make it again too for Christmas 😉