Home-made Yellow Mustard paste is an awesome accompaniment for your sandwiches, burgers. It even goes well with a wholesome Chicken or Mutton dish by lending a unique flavor!
Growing up, one of my favourite foods was Mom’s yummy sandwiches and burgers made with mustard paste. It was often part of our healthy snack sandwiches for school recess. The sweet and spicy flavour of this paste or sauce goes well with a number of foods. And mom had a secret ingredient that made the paste tastier and richer.
What ingredients do you need to make Mustard Paste?
Mustard Seeds (Rai in Hindi), Dry Kashmiri Chillies or Red Chillies, 1 pod of Garlic, Sugar, Salt, Cashewnuts or Peanuts and Wine or Vinegar.
How to make home-made Mustard Paste
The secret to making the mustard sauce richer the way my mom does is to add cashewnuts or peanuts to it. Of course, cashewnuts trump peanuts any day. But both will work.
In a Mixer-Grinder, grind the cashewnuts or peanuts to a paste along with the salt and sugar. Next, add the Mustard Seeds, dry red Kashmiri Chillies and garlic flakes. If you do not have Kashmiri Chillies, you can use any spicy red chillies that are available in your area. Lastly, add in the vinegar and grind to a paste.
Depending on the thickness and tanginess of the paste, you can add more vinegar. Also, it’s up to you whether you want to get the paste really fine or coarse. We love the texture when it’s a bit coarse; much like we love chunky peanut butter more than creamy peanut butter.
And the mustard paste is ready to use!
What you’ll love about this recipe
- Once prepared, you can refrigerate mustard paste for a few months and use the paste to make various dishes.
- It takes just 10 minutes to prepare.
Cooking Tips, Tricks and Substitutions
- You can replace the Vinegar with Wine or Sour limes. We often use our homemade port wine to give it that kick.
- You can use either Cashews or Peanuts for this recipe, but cashew nuts are richer.
- If you don’t want to use nuts, substitute with an equal quantity of mustard.
FAQ’s about Mustard Paste
Mustard is made from Mustard seeds that come from the plant.
It is believed to have been around since 1800BC at the Indus Valley Civilisation. It was also used by the Egyptians, Romans, and Greeks in days past before it became popular everywhere.
Mustard has a pungent flavor. Some say it tastes a lot like wasabi or horseradish.
You grind all the ingredients in a grinder. There’s no stove time involved.
Mustard paste can be used as a condiment for a number of different dishes. Add it to sandwiches, wraps, salads, and meat dishes. We’ve used it in this mustard chicken recipe.
Other recipes you might like
- Green Chutney
- Fried Brinjal
- Ginger Wine Recipe
- Vindaloo Pork
- Chicken Tope
- Rice Chitaps or Gluten Free Crepes
- Date Rolls
- Chicken Soup Recipe
- Easy Egg Salad
Did you try out this recipe? Give us your review below! And make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!
Rich Home-made Mustard Paste Recipe
- 250 g Mustard Seeds
- 3 Dried Kashmiri Chillies or any other dried red chillies
- 1 Garlic Pod
- 2 tbsp Sugar
- 1 tbsp Salt
- 150 g Cashewnuts or Peanuts (See notes for substitution)
- 200 ml Vinegar
- In a mixer-grinder, grind the cashewnuts or peanuts to a powder along with the salt and sugar.
- Add the mustard seeds, dried kashmiri chillies, garlic flakes, and vinegar to the ground cashewnuts and grind to a paste.
- If you find the paste too thick, add more vinegar and run the mixer-grinder for another minute.
- The paste can be fine or coarsely ground depending on how you like it.
- Store in the regrigerator or use straight away.
- You can use Wine or Sourlimes instead of Vinegar.
- If you use port wine, it gives it a sweeter taste.
- If using sour limes, increase the amount of sugar by half a tablespoon.
- If you can’t use cashewnuts or peanuts, replace it with the same weight of mustard seeds.
- This recipe will store in the fridge for 3 to 4 months.