Ingredients
Scale
- 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