Type what you have

Ingredients

• ✓ mustard seed
• apple
• water
• tomato
• onion
• malt vinegar
• white sugar
• sultana raisin
• curry powder
• salt
• cayenne pepper
• garlic

Instructions

1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Ingredients

• ✓ mustard seed
• ground beef
• black pepper
• garlic
• sugar-based curing mixture

Instructions

1. 1 In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
2. 2 Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool.
3. 3 Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

By BEULAH MAE

Ingredients

• ✓ mustard seed
• brown mustard
• honey
• red raspberry preserves
• pretzel

Instructions

1. 1 In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

By SHORECOOK

Ingredients

• ✓ mustard seed
• ground beef
• liquid smoke
• sugar-based curing mixture
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Ingredients

• ✓ mustard seed
• ground venison
• sugar-based curing mixture
• garlic salt
• black pepper
• liquid smoke

Instructions

1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Ingredients

• ✓ mustard seed
• black peppercorn
• celery seed
• allspice berry
• green onion
• water
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ mustard seed
• ground beef
• garlic powder
• sugar-based curing mixture
• red pepper flake
• salt
• cayenne pepper
• liquid smoke

Instructions

1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
3. 3 Shape the mixture into five logs; place logs onto the wire rack.
4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Ingredients

• ✓ mustard seed
• asparagus
• garlic
• red pepper flakes
• pink peppercorn
• white vinegar
• water
• salt
• sugar

Instructions

1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
4. 4 Place in the refrigerator until pickled, at least 2 days.

By Soup Loving Nicole

Ingredients

• ✓ mustard seed
• egg
• onion
• white vinegar
• sugar
• water
• salt
• dill weed
• garlic powder

Instructions

1. 1 Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Cool under running water and remove shells. Place hard-cooked eggs in a large jar.
2. 2 Combine onion, vinegar, sugar, and water in a medium saucepan. Stir in salt, dill, mustard seed, and garlic powder. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes.
3. 3 Pour vinegar mixture over eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

By TINAMARIES

Ingredients

• ✓ mustard seed
• smoked sausage
• vinegar
• water
• pickling salt
• pickling spice
• celery seed
• dill seed
• onion
• garlic
• black peppercorn
• banana pepper

Instructions

1. 1 Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
2. 2 Place sausages into a 1-quart glass canning jar.
3. 3 Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
4. 4 Bring to a boil over medium heat and cook for 5 minutes, stirring often.
5. 5 Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.

By smitty

Ingredients

• ✓ mustard seed
• ground beef
• pork sausage
• liquid smoke
• worcestershire sauce
• garlic powder
• sugar-based curing mixture
• black pepper
• caraway seed
• cayenne pepper
• paprika
• chili powder
• red pepper flake

Instructions

1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Ingredients

• ✓ mustard seed
• celery
• ground beef
• kosher salt
• garlic powder
• paprika
• sugar
• black pepper
• pink curing salt
• cayenne pepper
• liquid smoke
• water
• black pepper

Instructions

1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
3. 3 Preheat the oven to 275 degrees F (135 degrees C).
4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

Ingredients

• ✓ mustard seed
• cumin
• coriander
• turmeric
• red pepper flakes
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ mustard seed
• coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• fennel seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ mustard seed
• vegetable oil
• cauliflower
• baking potato
• salt
• turmeric
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ mustard seed
• tomato
• cumin
• turmeric
• salt
• water
• vegetable oil
• whitefish
• cumin seed
• black cumin seed
• fennel seed
• fenugreek seed

Instructions

1. 1 Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2. 2 Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
3. 3 Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

By Rina H

Ingredients

• ✓ mustard seed
• yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• coriander seed
• yellow lentil
• coconut
• red chile pepper
• vegetable oil
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram

Ingredients

• ✓ mustard seed
• vegetable oil
• carrot
• green bean
• water
• long grain white rice
• brown lentil
• lemon juice
• salt
• chili powder

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

Ingredients

• ✓ mustard seed
• potato
• vegetable oil
• cumin seed
• turmeric
• coriander
• cayenne pepper
• salt
• onion

Instructions

1. 1 Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
2. 2 Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
3. 3 Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ mustard seed
• vegetable oil
• asafoetida powder
• turnip
• turnip leaf
• onion
• paprika
• turmeric
• salt
• water
• coconut

Instructions

1. 1 Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

By rubiabecka

Ingredients

• ✓ mustard seed
• olive oil
• onion
• green chile pepper
• cumin seed
• sugar
• garlic
• salt
• black pepper
• potato
• red pepper flake

Instructions

1. 1 Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.
2. 2 Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.

By Sriyani

Ingredients

• ✓ mustard seed
• vegetable oil
• asafoetida powder
• cumin seed
• turmeric
• green pepper
• roma tomato
• ginger root
• potato
• cauliflower
• white sugar
• salt

Instructions

1. 1 Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
2. 2 Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

By Manisha Pandit

Ingredients

• ✓ mustard seed
• butternut squash
• water
• olive oil
• salt
• cumin seed
• cayenne pepper
• turmeric
• coconut milk
• cannellini bean
• cilantro

Instructions

1. 1 Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
2. 2 Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

By hame0051

Ingredients

• ✓ mustard seed
• peach
• brown sugar
• apple cider vinegar
• raisin
• preserved ginger
• onion
• garlic
• chili powder
• curry powder
• pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Ingredients

• ✓ mustard seed
• vegetable oil
• onion
• cumin seed
• ginger-garlic paste
• chili powder
• turmeric
• broccoli
• water
• salt
• gram flour
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

By Harshada Dhande-Sarode

Ingredients

• ✓ mustard seed
• ghee
• cumin seed
• turmeric
• coriander
• salt
• cayenne pepper
• potato
• water
• yogurt
• green pea

Instructions

1. 1 Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
2. 2 Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

By Jen Schaffer

Ingredients

• ✓ mustard seed
• vegetable oil
• asafoetida powder
• onion
• garlic
• cumin seed
• turmeric
• tomato
• okra
• chili powder
• amchoor
• salt

Instructions

1. 1 Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
2. 2 Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

By Manisha Pandit

Ingredients

• ✓ mustard seed
• canola oil
• cumin seed
• coriander
• turmeric
• red chile powder
• cabbage
• potato
• ginger-garlic paste
• salt
• water
• cilantro

Instructions

1. 1 Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
2. 2 Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

By Gin Jadav

Ingredients

• ✓ mustard seed
• basmati rice
• mung bean
• split yellow dal
• ghee
• cumin seed
• shallot
• ginger root
• goda masala
• turmeric
• black pepper
• salt
• water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

By Buckwheat Queen

Ingredients

• ✓ mustard seed
• red lentil
• water
• salt
• turmeric
• chili powder
• spinach
• butter
• onion
• cumin
• garam masala
• coconut milk

Instructions

1. 1 Rinse lentils and soak for 20 minutes.
2. 2 In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
3. 3 In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

By Gill