Ingredients

• 1/4 cup yellow mustard seeds
• 2 tablespoons brown mustard seeds
• 1/2 cup white vinegar
• 1 large peach, peeled and pitted
• 1 tablespoons sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon salt

Preparation

1. Cover yellow and brown mustard seeds with vinegar in a small bowl. Cover and refrigerate overnight to soften.
2. The next day, pour mustard seeds and vinegar into a blender or food processor. Pulse until smooth.
3. Add peach, sugar, garlic powder, turmeric, paprika, and salt and blend until evenly incorporated. Taste and adjust seasoning as necessary.

Cook’s Notes

Mustard will keep, refrigerated in a jar or airtight container, for up to 1 month.