Pumpkin mustard with oriental flavor
Then blend with a hand blender directly in the pot (if it is scratch-resistant) or in another suitable container. Pour the hot mustard into clean, steamed jars, close the lids and sterilize for 30 minutes at 80 °C. The preserved mustard will keep in the pantry for at least a year.
Ingredients · Servings For 18-20 glasses with a capacity of 210 ml
- 2 kg pumpkin
- 1 head of garlic
- 150 ml sunflower oil
- 200 ml vinegar
- 130 g caster sugar
- 60g salt
- 200 g full-fat mustard
- 2 tsp mustard seeds
- 2 tsp whole pepper
- 3 tsp garam masala
Method · 2 h
- Place the pumpkin and garlic in a large pot. Add the liquid ingredients, then the dry mustard, and finally the spices. Mix thoroughly and cook uncovered over low heat for about 1 hour. Stir occasionally to prevent the pumpkin from burning.
- Then blend with a hand blender directly in the pot (if it is scratch-resistant) or in another suitable container. Fill the hot mustard into clean, steamed jars, close the lids and sterilize for 30 minutes at 80 °C. Preserved mustard will last in the pantry for at least a year. After opening, store in the refrigerator and eat within 2–3 weeks. SOMETHING EXTRA The author of the recipe Štěpánka Pospíšilová tested a number of pumpkin varieties during the preparation. Hokkaido is starchy, so instead of mustard, it will become more of a spread: so add a maximum of a third of Hokkaido to the mustard. For butternut squash, make sure it is fully ripe, otherwise the mustard will have no taste or color. Goliath has the best ratio of taste and consistency.
SOMETHING EXTRA The author of the recipe, Štěpánka Pospíšilová, tested a number of pumpkin varieties during the preparation. Hokkaido is starchy, so instead of mustard, it will be more of a spread: so add a maximum of a third of Hokkaido to the mustard. For butternut squash, make sure it is fully ripe, otherwise the mustard will have no taste or color. Goliath has the best ratio of taste and consistency.