Smoky peach mustard
You might not have ever thought to make your own mustard, perhaps thinking it was hard. The truth is there’s really nothing to it, after an initial soaking to rid the mustard seeds of some of the bitterness and pungency, they are whizzed with the spices, oil and the star ingredient − dried peaches. Be sure to start this recipe two days before you need it.
Serves: 1½ cups
  • 50g (1½ ounces) brown mustard seeds
  • 50g (1½ ounces) yellow mustard seeds
  • ½ cup (125ml) water
  • ½ cup (125ml) apple cider vinegar
  • 1 cup (150g) coarsely chopped dried peaches
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons sea salt flakes
  • 1½ tablespoons olive oil
  • ¼ cup (55g) caster (superfine) sugar
  1. Combine mustard seeds, the water and vinegar in a medium glass or stainless steel bowl. Stand, uncovered, in a cool place for 48 hours.
  2. Place the peaches in a medium bowl. Cover with boiling water; stand for 15 minutes or until softened.
  3. Blend or process mustard seeds and any remaining soaking liquid, peaches, paprika, garlic powder, salt, oil and sugar for 1 minute or until mixture forms a fine paste (some mustard seeds will remain a little coarser); season to taste.
  4. Spoon into hot sterilised jars; seal immediately. Label and date jars when cold; refrigerate for 2 days before using to allow flavours to develop. Store in the fridge after opening.
- To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with mustard and seal.
- Try this with ham, pork and chicken; or with a vintage cheddar in a crusty baguette with tomato; or char-grilled red onions rings and t-bone steak marinated with bay leaves.
- This mustard keeps for 2 months.
Recipe by emerald + ella blog at