Home-made Yellow Mustard paste is an awesome accompaniment for your sandwiches, burgers. It even goes well with a wholesome Chicken or Mutton dish by lending a unique flavor!
Growing up, one of my favourite foods was Mom’s yummy sandwiches and burgers made with mustard paste. It was often part of our healthy snack sandwiches for school recess. The sweet and spicy flavour of this paste or sauce goes well with a number of foods. And mom had a secret ingredient that made the paste tastier and richer.
What ingredients do you need to make Mustard Paste?
Mustard Seeds (Rai in Hindi), Dry Kashmiri Chillies or Red Chillies, 1 pod of Garlic, Sugar, Salt, Cashewnuts or Peanuts and Wine or Vinegar.
How to make home-made Mustard Paste
The secret to making the mustard sauce richer the way my mom does is to add cashewnuts or peanuts to it. Of course, cashewnuts trump peanuts any day. But both will work.
If you want our traditional East Indian recipes on hand, these books from the Abby's Plate Cookbook Series are perfect for you. Available online or in-store wherever books are sold, in most countries.
East Indian Celebration:
30 Festive Recipes from Abby's Plate
See the full list of books here!
In a Mixer-Grinder, grind the cashewnuts or peanuts to a paste along with the salt and sugar. Next, add the Mustard Seeds, dry red Kashmiri Chillies and garlic flakes. If you do not have Kashmiri Chillies, you can use any spicy red chillies that are available in your area. Lastly, add in the vinegar and grind to a paste.
Depending on the thickness and tanginess of the paste, you can add more vinegar. Also, it’s up to you whether you want to get the paste really fine or coarse. We love the texture when it’s a bit coarse; much like we love chunky peanut butter more than creamy peanut butter.
And the mustard paste is ready to use!
What you’ll love about this recipe
- Once prepared, you can refrigerate mustard paste for a few months and use the paste to make various dishes.
- It takes just 10 minutes to prepare.
Cooking Tips, Tricks and Substitutions
- You can replace the Vinegar with Wine or Sour limes. We often use our homemade port wine to give it that kick.
- You can use either Cashews or Peanuts for this recipe, but cashew nuts are richer.
- If you don’t want to use nuts, substitute with an equal quantity of mustard.
FAQ’s about Mustard Paste
What is Mustard made from?
Mustard is made from Mustard seeds that come from the plant.
Where does Mustard Originate from?
It is believed to have been around since 1800BC at the Indus Valley Civilisation. It was also used by the Egyptians, Romans, and Greeks in days past before it became popular everywhere.
Is Mustard hot?
Mustard has a pungent flavor. Some say it tastes a lot like wasabi or horseradish.
How do you make Mustard paste?
You grind all the ingredients in a grinder. There’s no stove time involved.
What do I use Mustard paste for?
Mustard paste can be used as a condiment for a number of different dishes. Add it to sandwiches, wraps, salads, and meat dishes. We’ve used it in this mustard chicken recipe. It’s also great as a tangy dip for breadfruit chips, sweet potato chips, or corned tongue.
Other recipes you might like
Rich Homemade Mustard Paste with Cashews
Click the stars to add your rating! Left you don’t like it, right you love it!
- 250 g Mustard Seeds (Rai)
- 3 Dried Kashmiri Chillies or any other dried red chillies
- 1 Garlic Pods
- 2 Tablespoons Sugar
- 1 Tablespoons Salt
- 150 g Cashewnuts or Peanuts (See notes for substitution)
- 200 ml Vinegar
- In a mixer-grinder, grind the cashewnuts or peanuts to a powder along with the salt and sugar.
- Add the mustard seeds, dried kashmiri chillies, garlic flakes, and vinegar to the ground cashewnuts and grind to a paste.
- If you find the paste too thick, add more vinegar and run the mixer-grinder for another minute.
- The paste can be fine or coarsely ground depending on how you like it.
- Store in the regrigerator or use straight away.
Please click to rate the recipe! Left you don’t like it, right you love it!
- You can use Wine or Sourlimes instead of Vinegar.
- If you use port wine, it gives it a sweeter taste.
- If using sour limes, increase the amount of sugar by half a tablespoon.
- If you can’t use cashewnuts or peanuts, replace it with the same weight of mustard seeds.
- This recipe will store in the fridge for 3 to 4 months.
*As an Amazon Associate I earn from qualifying purchases.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
3 thoughts on “Home-made Rich Mustard Paste Recipe”
Cashewnuts! What a great idea.
I have just now noted down this awesome Rich Homemade Mustard paste recipe. I am amazed to find it so simple, yet I’m sure it’s going to taste yummy. Waiting eagerly to try it, as i love the taste of these yester years recipes. Thank you soo much and a big God Bless.