Indian Mustard is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic recipe for a traditional mustard flavoured with shallots, vinegar, ketchup and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Mustard.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
INDIAN MUSTARD, an excellent Relish to Bread and Butter, or any cold meat.
450. INGREDIENTS.—1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2 oz. of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonfuls of ketchup, 1/4 bottle of anchovy sauce.
Mode.—Put the mustard, flour, and salt into a basin, and make them into a stiff paste with boiling water. Boil the shalots with the vinegar, ketchup, and anchovy sauce, for 10 minutes, and pour the whole, boiling, over the mixture in the basin; stir well, and reduce it to a proper thickness; put it into a bottle, with a bruised shalot at the bottom, and store away for use. This makes an excellent relish, and if properly prepared will keep for years.
Gently toast the mustard seeds in a dry pan until aromatic (but not burned). Turn into a spice or coffee grinder then render to a fine powder. Combine in a bowl with the flour and salt then add enough boiling water to bring the ingredients together as a stiff paste.
In the meantime, combine the vinegar, shallots, ketchup and anchovy sauce in a pan. Bring to a boil and cook for 10 minutes then take off the heat and immediately work into the mustard paste. Transfer to a pan, bring to a simmer and cook until the mustard reduces to the desired thickness.
Place a bruised shallot in the base of a jar, pour over the mustard mix, seal and set aside to mature for 1 month before use.
