Servings Makes 16 to 18 oz

Ingredients:

Step 1

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)

Step 2

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.

Blending:

• 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