I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.
Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.
- 1T – 2T ground mustard (I like to use Colemans)
- 1/2 c (or more) home-made cream cheese
- 1 small handful dates (soaked in hot water and mashed)
- 1/2 t turmeric
- 1t ground coriander seeds
- 1/2 t ground cloves
- 1t ground fenugreek seeds
- 1t apple cider vinegar
Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.
Place the cream cheese, mustard, date puree, spices and salt in a bowl and blend together until completely mixed. Taste and adjust spices etc according to your personal taste.
Place the mixture into a jar and keep in the fridge, this will keep for a couple months in the fridge, if it isn’t eaten up first!
Other spices to add might be cinnamon, cardamom, star anise or anise, ginger, cumin and many others, get creative! Tamarind is also a good addition, but remove the vinegar if using tamarind pulp. This recipe is also great for people on the GAPS diet or who are looking for probiotic foods to get the right balance of micro-flora in the digestive tract.
This recipe is part of Sugar-Free Sundays.