Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
2 sealable jars, each approx. 200 ml
How it's done
Finely grind the mustard seeds using a food processor or mortar and pestle. Puree the apple and all the other ingredients up to and including the salt, transfer to a pan along with the ground mustard seeds. Simmer for approx. 10 mins., stirring constantly. Mix in the mustard seeds.
Pour the hot mixture into the prepared jars, seal immediately, leave to cool. Leave to infuse in the fridge for several days to allow the mustard to release its full aroma.
|Tip:||Mustard seeds are easier to grind if they are frozen two hours in advance.|
|Tip:||The jars, lids and rubber seals must be clean (and sterilized if possible) to prevent mould from forming. Check the rubber seals on preserving jars and bottles, and replace cracked, brittle seals. Wash jars and lids thoroughly in the dishwasher on the hottest setting or by hand with hot water and washing-up liquid. Do not dry the jars. With preserving jars, make sure the pull-tab on the rubber ring is not positioned by the clamp. Fill the jars and bottles immediately and seal.|
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