Food & Recipes
6 tablespoons black or brown mustard seeds
3 cloves garlic (optional)
1 tablespoon chopped fresh ginger
sugar and salt to taste
In a non-metal bowl soak mustard seeds overnight in just enough vinegar to cover. Puree all ingredients in an electric blender, adding sugar and salt to taste. Store in a glass jar with non-metal lid.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)