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Apr 6, 2008 03:02 PM

Mustard Seeds

Can you please give me some ideas about what (easy) dishes I can make with these as an ingredient?
I'm not sure what I was thinking when I bought 4 ounces of them, but now that I have them what can I do with them?
By the way, I don't have a mortar and pestle, but I do have a food processor.

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  1. Check out Indian cooking....mustard seeds are used in a lot of the vegetable dishes. I love them!

    2 Replies
    1. re: nshinpo

      I agree - and me too - most times recipes seem to call for heating them in oil before adding them to other ingredients, I think. When I have a chance, I'll try to look up some recipes - but I do think I posted one for a tomato chutney that used one - paraphrased from Mangoes and Curry Leaves.

      1. re: nshinpo

        Continuing the Indian trend, Madhur Jaffrey has a recipe for a Gujerati-style carrot salad that uses a good amount of mustard seeds (the more, the better, IMO). Peel and coarsely grate five large carrots and season them with salt and a large squeeze of fresh lemon juice. Heat two tablespoons of neutral vegetable oil in a frying pan and add two teaspoons of mustard seeds. When they start making popping noises, pour oil and seeds over the carrots and give the salad a good stir.

      2. They are used as a seasoning in Indian food, but you would only be using about 1/2 tsp or so at a time per dish so it will take a lot of Indian cooking to use them up. They are sometimes added at the beginning of a dish, either dry roasted or fried in oil with other seasonings, or they are fried in oil with other seasonings and all of the oil is tossed into a dish at the end to perfume the dish (that is the baghar or tarka). This is their most common use in South Asian cooking---their popularity in use is very regional though, I don't use them very often, only for certain dishes, but in some parts of South Asia they are used in almost every dish.

        There are some dishes from regional Indian foods where larger quantities of mustard seeds are ground to a paste (usually with some other whole spices) and then the paste is fried in oil to make a gravy for fish, or used as a marinade for fish, like in some Bengali dishes. I never cook such dishes myself...this is a very Bengali style and the flavor of the bitter pungent mustard paste doesn't suit me, but you may like it so why not give it a try, anyhow, I googled you some recipes that illustrate what I mean:

        1. Any corned beef in your future?
          I always add some mustard seeds to the water (along w/ crushed red peppers, bay leaves, peppercorns, etc.)

          1. How about making your own mustard. I saw Jacques Pepin do this on one of his shows and it looked like it would be pretty easy to do. Just think of the variations you could invent!

            2 Replies
            1. re: NE_Elaine

              I am looking for a traditional Dijon or Düsseldorf mustard recipe, but everything I find has sugar or honey in it which I don't think it typical. I have a pound each of ground yellow and brown seeds, plus white and champagne vinegars but no recipe.


              1. re: Kelli2006

                I just looked at my jar of Dijon mustard and it does have sugar as the last ingredient. I have not been able to find the Pepin receipe for mustard, but I will keep looking around.

                Here are some interesting links :


       also had some interesting recipes out there.

            2. This recipe only uses 1 teaspoon of the mustard seeds but is so delicious that I thought I'd offer it to you from Molly Stevens' All About Braising...Pork Chops with Creamy Cabbage:

              Well, you basically take 4 1-inch thick bone-in pork chops and lightly coat with seasoned flour...brown on both sides in a frying pan 3 Tbsp. olive oil, not cooking them through but just til a golden crust forms. Remove from pan, add 2 Tbsp. butter, then add 1 teaspoon of caraway seeds and 1 teaspoon mustard seeds; cook them til the mustard seeds start to pop. Add 2 sliced shallots to the pan, saute til shallots soften. Then add 1/2 small head of cabbage, shredded, to the pan, salt & pepper, saute over medium low heat til cabbage wilts, about 10 minutes. Then add 1/2 cup dry white wine or dry vermouth (I used a Chardonnay and enjoyed it with the finished meal as well) and let that simmer for 1 or 2 minutes, then add 2/3 cup water, 1 Tablespoon cider vinegar and 1 small chicken bouillion cube, and bring to a boil. Transfer chops back to the pan, nestling them in the cabbage mixture. (I spooned the liquid and cabbage over the chop too.) Reduce heat to simmer and cover tightly. Braise, turning chops once, for about 20 minutes. To finish, remove chops from pan and raise the heat to a boil; stir in 1/4 cup heavy cream and boil gently to thicken so that the cabbage is moist but not runny, about 5 minutes. Taste for salt & pepper. Spoon cabbage over chops and serve. *Note: we are not pork lovers here so I only used 1 large pork chop because I knew that if I'd made any more, it would not be eaten. I used a large non-stick frying pan with lid for the entire dish but recipe calls for Dutch oven so you can fit in all the chops.* The cabbage is absolutely delicious and I'm sure the caraway/mustard combo has a lot to do with it. The pork chop DID get eaten too and was enjoyed