Pineapple-Rum Mustard

Name: Pineapple-Rum Mustard
Ingredients: 2 tablespoons yellow mustard seeds; 1 tablespoons brown mustard seeds; 1 1/2 tablespoon mustard powder; 1/4 cup crushed fresh pineapple; 1 teaspoon stripped fresh thyme; Salt and a small pinch dried Scotch Bonnet chile, or to taste; 2 teaspoon demerara sugar; 6 tablespoon dark rum (the amount will vary depending on the thickness desired)

8 ingredients

5 steps

Ingredients

2 tablespoons yellow mustard seeds
1 tablespoons brown mustard seeds
1 1/2 tablespoon mustard powder
1/4 cup crushed fresh pineapple
1 teaspoon stripped fresh thyme
Salt and a small pinch dried Scotch Bonnet chile, or to taste
2 teaspoon demerara sugar
6 tablespoon dark rum (the amount will vary depending on the thickness desired)

Directions

1

Grind the mustard seeds in a mortar and pestle or a spice mill.
2

Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes.
3

Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached.
4

Spoon the mustard into a small jar and cover tightly.
5

The mustard should sit for at least 2 weeks before use.