Mango Honey Mustard

Name: Mango Honey Mustard
Ingredients: 2 tablespoons yellow mustard seeds; 1 tablespoon plus 2 teaspoons black mustard seeds; 2 allspice berries, coarsely ground; 8 white peppercorns, coarsely ground; 1/6 cup apple cider vinegar; 1/6 cup white wine (I used Gruner); 2 tablespoons chopped Vidalia onions; 11/2 - 2 Ataulfo (champagne) mangoes, peeled and chopped; 2 teaspoons brown sugar; 2 teaspoons honey

10 ingredients

2 steps

Ingredients

2 tablespoons yellow mustard seeds
1 tablespoon plus 2 teaspoons black mustard seeds
2 allspice berries, coarsely ground
8 white peppercorns, coarsely ground
1/6 cup apple cider vinegar
1/6 cup white wine (I used Gruner)
2 tablespoons chopped Vidalia onions
11/2 - 2 Ataulfo (champagne) mangoes, peeled and chopped
2 teaspoons brown sugar
2 teaspoons honey

Directions

1

In a glass bowl, combine the first 7 ingredients (yellow mustard seeds through Vidalia onions). Cover with plastic wrap and refrigerate for 8 hours, or overnight.
2

Pour the mixture into a clean 32 oz yogurt tub (or a similarly vertical vessel) and add the chopped mango (2 if you only used the large sides but didn't pare around the seed; 11/2 if you did trim the entire fruit), brown sugar and honey. Puree with an immersion blender to your desired chunkiness. Serve or chill.