Homemade Mustard w/ Jungle Pulp Mango Puree
Servings Makes 16 to 18 oz
6 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
4 tablespoons Jungle Pulp Mango Puree for the seed hydration
1/3 cup White Balsamic Vinegar
1/3 cup water
6 slices Jalapeno (optional)
1 1/3 cup of Jungle Pulp Mango Puree (for blending and sweetness)
1 teaspoon salt
Base Seed Prep:
- Place mustard seeds, 1/3 cup water, 4 Tbsp of Jungle Pulp Mango Puree, and vinegar in a bowl and stir to completely submerge seeds. Cover and let sit at room temperature 2 to 3 days.
- Place mustard seed mixture, 1/3 additional cup of Mango Puree and salt into a blender.
- Whirl mustard mixture in a blender until smooth. Taste and add additional 1 cup ofJungle Pulp Mango Puree to taste.
- Store in covered container refrigerated for up to a month