Prep Time: 5 minutes
Cook Time: N/A
3 tablespoons mustard seeds – yellow
1 tablespoon mustard seeds – black
1/4 cup vinegar
2 tablespoon water
2-3 tablespoons of Mama Lam’s Curry Paste
Blend mustard seeds (both yellow and black) in a spice or coffee grinder. You can also use mortar and pestle to hand-grind the seeds.
Add the blended seeds into a clean jar – like a Mama Lam’s glass jar! Add the vinegar and water to the seeds.
Let this sit on the counter for about 8 hours or overnight. This will thicken the mustard.
After 8 hours, you can mix in the curry paste and serve! Note, that the mustard will get stronger the longer it sits in the fridge (but they do last!), so you will need to add more curry paste to balance out the flavor. Or, you can enjoy it more mustard-y!