Darshini Cooray’s Sri Lankan Mustard Paste

Name: Darshini Cooray’s Sri Lankan Mustard Paste
Yield: makes 1 cup
Ingredients: 6 tablespoons whole brown or yellow mustard seeds; 3 large cloves garlic, finely chopped; One 1 1/2-inch piece fresh ginger, peeled and finely chopped; 1 cup apple cider vinegar or red wine vinegar plus a little more, as needed; 3 teaspoons cayenne pepper; 3 1/2 teaspoons salt; 1/4 teaspoon ground turmeric; 4 teaspoons sugar

December 9, 2011

Here is a condiment that I just cannot live without. You can add a dollop to curries or use it as you might any prepared mustard. It perks up hot dogs, my husband smears it on bacon and ham, it goes with roast beef, and it is a lovely, pungent addition to sandwiches. We always keep a jar in the refrigerator. Try smearing it on fresh pineapple slices to serve with a curry meal or a ham or pork roast (see next recipe), or use it to make Vegetable Pickle (see page 258).

Recipe notes

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