Tomato mustard sauce

Sorry! I was unable to post anything for a long time. I was busy with my farmers market sale. Yes dear, now my products are available in Baseline farmers market in Sherwood Park, only on Wednesdays. I am here now. I am creating a recipe of mango-mustard sauce. 

You can use those in any fish or chicken preparation. You can use in cold salad or in pasta. Use your own creative imaginations. Lets get started. 

MANGO-MUSTARD SAUCE

Ingredient: 

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• 500 gm       Green Mango
• 50 gm          Black Mustard
• 50 gm          Yellow Mustard
• 5 cloves       Garlic
• 2                   Green chili
• 100 ml         Olive oil/Mustard oil
• 2 tbsp.         Sugar
• 1 tbsp.          Salt (to taste)

Preparation: 

1. Wash the Mustard seeds and Sundry for 2 days. 
2. Peel the skin and cut the mangoes into small pieces. Wash under cold water. Dry using paper towel.
3. Now sprinkle half of the salt over the mangoes and put those over a perforated bowl for 15 minutes.
4. After 15 minutes the Mangoes will start releasing the moisture. Again it should be dried with paper towel.
5. Take Mangoes along with both types of Mustard, Green Chili, and Garlic in a Mixer grinder and make a smooth paste.
6. Once done, take the paste in a big "Earthen Pot" if possible, otherwise use glass jar.
7. Add sugar and salt.
8. Heat oil at boiling temperature then switch off the heat and let oil cool down for about 2 min.
9. Add this oil in the paste and mix well.
10. Now cover the pot with a clean cloth and keep it in the room for 7 days. (You can use right away. For better flavors use after 7 days.)
11. After seven days, open the cloth and transfer this sauce in a sterilized Jar.
12. Keep it in the refrigerator. 

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