Darshini Coorays Sri Lankan Mustard Paste

• 6 tablespoons whole brown or yellow mustard seeds
• 3 large cloves garlic, finely chopped
• One 1 1/2-inch piece fresh ginger, peeled and finely chopped
• 1 cup apple cider vinegar or red wine vinegar plus a little more, as needed
• 3 teaspoons cayenne pepper
• 3 1/2 teaspoons salt
• 1/4 teaspoon ground turmeric
• 4 teaspoons sugar

1. Mix the mustard seeds, garlic, ginger, and vinegar together in a bowl.
2. Cover and leave overnight.
3. Empty the contents of the bowl into a blender and blend until you have a paste.
4. If the blender is sluggish or the paste too thick, add another 23 teaspoons of vinegar.
5. The density of the paste should be that of Dijon mustard.
6. Add the cayenne, salt, turmeric, and sugar.
7. Whir once to mix and taste for balance of seasonings.
8. Put in a jar and leave, unrefrigerated, for 3 days to mellow.
9. The paste may now be refrigerated and used as is or to make pickles and relishes.

whole brown, garlic, ginger, apple cider vinegar, cayenne pepper, salt, ground turmeric, sugar

Taken from www.epicurious.com/recipes/food/views/darshini-cooray-s-sri-lankan-mustard-paste-373896 (may not work)