I hate when this happens! I purchased whole yellow and brown mustard seeds on-line to make

[barb_b]

something with peaches. (Chutney or mustard?) I can't find the recipe. I know I found recipe and required soaking the mustard seeds overnight. I can't find it anywhere. History on my computer did not have it.... Any ideas or similar recipes?

Was planning on using with peaches or apricots....

I hate when I buy stuff, and can't find the recipe!!!

UGH!

Best,

Barb

 

[curious1]

Here's a wild shot in the dark. Peaches or apricots, brown & yellow mustard seed soaked in vinegar.

I feel your frustration, do the same way too often.

http://artofnaturalliving.com/2014/07/21/homemade-peach-mustard/

 

[curious1]

Here's a mustard recipe from Mark Bittman with lots of variations. Peach is #18.

https://www.cookstr.com/recipes/grainy-mustard-many-ways

 

[Marg CDN]

Salsa?? I made this one and all liked it. I wish I had take every single seed out of the chipotles

but I am a bit of a whimp.

Peach Salsa

3 ripe, firm peaches, unpeeled, 1/4" dice
1/4 c. red onion, finely diced
2 T chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon kosher salt
1/8 t freshly ground black pepper

 

[judy-mass]

Instead of trying to remove the seeds...

just reduce the quantity to one or a fraction of one.

Chipotles are going to be hotter than the jalapeno was because as it's smoked the capsacin is concentrated. It's not so much in the seeds as in the ribs. anyway.

 

[Marg CDN]

One more round of it to go. Will try. Thanks Judy.

 

[marilynfl]

I had to add an entire 28 oz can of tomatoes to mitigate one single chipotle in a red chile sauce.

Now I have TWO quarts of the stuff...and it's still a bit zippy for me.

I must have no tolerance for those puppies.

 

[karennoca]

Good suggestion, and it is what I do. Most recipes calling for Chipotle advise to start with one

and taste test. I find that one pepper for any recipe is usually enough heat, those babies are hot! Most times, I may add a little more adobo sauce but only one pepper.

 

[richard-in-cincy]

Barb, I have a recipe for corn relish...

that my family has been making since the 19th C. (recipe goes back to my Great-great-great Grandmother, and before that, who knows?). It uses whole mustard seeds. No soaking; pioneer simple: Throw it all together and eat it after it sits in the root celler (i.e., the fridge) overnight.

Pick 12 ears of sweet corn out of the garden that morning. Shuck and cut the corn off the cob.
1 small head of green cabbage picked with the corn, shredded
5 onions, chopped
2 mangoes, chopped (green bell pepper)
2 c. sugar
1 tbls. white mustard seed
2 tsp. celery seed
Salt
Mix vegetables, salt (to taste), and seeds in pot, cover with white vinegar and sugar. Cook 15 minutes, seal in jars. If eating now, store overnight in the root celler.

For my modern sensibilities, I bring to a boil and immediately remove from the heat and let it sit to cool, refrigerate, and serve the next day.

I also only make half the recipe and usually sub new-fangled store bought vegetables and frozen corn. But if you do have a garden with sweet corn, cabbage, and mangoes, it is transcendental.

So simple, but it is wicked good. Tim inhales this stuff when I make it. ("When are you going to make your grandmother's corn relish again???"