Spicy Guinness Mustard
I mentioned a couple weeks ago about how I’m on a big homemade condiment kick recently. Well, the phase has not passed yet. I actually don’t like spicy mustard, classic yellow for me please, but I knew Hubby would enjoy this so I gave it a shot.
Hubby has been raving about this mustard since the second he tried it. He tells everyone who comes over to try some. I guess that means it’s pretty good. I tasted a little bit and it’s just too spicy for me (but I’m a huge wimp when it comes to spice). Hubby has been eating this on sausages, with pretzels, and spread on sandwiches.
I loved how simple this was to throw together. It takes no time at all. And this Spicy Guinness Mustard makes a great gift. We gave a jar to Hubby’s mom and there was still more than enough left for Hubby to enjoy on his own. This recipe does make a large batch of mustard. Feel free to cut it in half if you don’t need that much.
Two Years Ago: More Harry Potter Cupcakes (Including Golden Snitch Cupcakes) and Harry Potter Treats
Three Years Ago: Osso Bucco Style Chicken
Four Years Ago: Chipster Topped Brownies
Five Years Ago: Red, White, and Blue No-Bake Frozen Cupcakes
Spicy Guinness Mustard
Yield: 3 1/2 cups
Ingredients:
1 bottle (11.2 oz) Guinness Extra Stout
4 oz brown mustard seeds
4 oz yellow mustard seeds
1 cup red wine vinegar
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1⁄4 tsp ground cinnamon
1⁄4 tsp ground cloves
1⁄4 tsp ground nutmeg
1⁄4 tsp ground allspice
Directions:
Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
Refrigerate overnight and use immediately or refrigerate or up to 6 months.
Recipe adapted from Saveur
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I had curry ketchup for the first time at a restaurant called “Big Orange” when my husband and I went out for a date night. They served it with sweet potato fries, which I thought was an interesting choice. My husband loved it! I didn’t think it was bad, but I think I would have liked it better with something that wasn’t sweet potato. 😉
beantownbaker — June 7th, 2013 @ 9:11 am
Oh that is an interesting combination… I might have to try that with some of the ketchup I have in the fridge…
This sounds amazing…Any time you want to jump on a plane to go back to Germany, just let me know!
beantownbaker — June 9th, 2013 @ 9:12 pm
We might have to make that happen! Have fun in Thailand
I’ve made several different ketchup recipes before but I’ve never thought about curry ketchup. This sounds fantastic! I can’t wait to try it!
beantownbaker — June 11th, 2013 @ 8:20 pm
I hope you enjoy it – the curry is strong enough to be noticeable but not overpowering.
Oh wow, I love this so much 🙂 I have been on a major curry kick lately so this is perfect!
beantownbaker — June 14th, 2013 @ 12:34 pm
Then you would definitely enjoy it. And you can use your favorite curry in it and make it just how you like.
Thanks for posting this recipe! I plan to try it out soon.
I went to school in Munich and loved/love it, but you really should visit Berlin on your next trip to Germany. Specifically, for the currywurst lover, check out Curry 36, Konnopke and Witty’s (on Wittenberg Platz across from the wonderful KaDeWe department store, with its incredible food halls). And if you can also make it over to Hamburg, don’t miss Curry Queen!
DGH
San Francisco, California
beantownbaker — October 29th, 2013 @ 6:21 pm
Thanks for the recommendations. We’re definitely planning to get back to Germany at some point. I hope you enjoy the ketchup!
I’ve used this recipe twice now and I love it! I personally add about 3 tbsp. of ground curry and cut the brown sugar back to 1/4 cup so it’s a little less sweet. Thanks so much for this awesome recipe!
beantownbaker — September 2nd, 2014 @ 7:15 pm
Glad you have enjoyed this recipe! I need to make more soon.
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Can this be water bath canned safely? If so for how long please?