This recipe is great to use on baked or roasted chicken.
Recipe from The New Zealand Gluten-Free Cookbook by Jimmy Boswell 2012, published by Penguin New Zealand. Photography by Sean Shadbolt.
Makes 2 cups.
1/3 cup yellow mustard seeds
300 ml white wine vinegar
1 stick cinnamon, about
2.5 cm long
60 ml honey
Place the mustard seeds, vinegar and cinnamon in a small mixing bowl and leave to soak for 6–8 hours. Then transfer the mixture to a mortar and pestle together with the honey and pound until it becomes a nice stiff paste. Add a little more vinegar if necessary.
Transfer to sterilised jars, cover and seal. Will keep for up to 3 months sealed. Once opened, keep refrigerated.