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Habanero Mustard



Habanero Mustard

  • 200 grams shallots
  • 25 grams garlic
  • 100 grams Fresh coriander root
  • 6 pod habanero chilli, Dried whole deseeded
  • 3/4 grams white vinegar
  • 1 pinch Himalayan salt
  • 20 grams Maple syrup
  • 500 grams American Mustard
  • 6
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Habanero Mustard
  1. Sterilize glass jars:
    Place 500ml water into Closed lid place Varoma on top of Closed lidplace jars and lids inside Varoma place lid in place.
    120 degrees (Varoma) 15 min’s / Speed 2
    Remove jars and put aside until needed.
  2. Place 200g shallots into Closed lidplace lid and measuring cup in place, chop 3 sec’s Speed 7
    Remove lid, pour into bowl and pop aside.
  3. Place 100g coriander root into Closed lidplace lid and measuring cup, Blend chop 3 sec’s / Speed 7.5
    Scrape down sides of bowl, Blendchop 2 sec’s Speed 7
    Remove lid, pour into bowl with shallots and pop aside.
  4. Place 25g fresh garlic cloves into Closed lid place lid and measuring cup, Blend4 sec’s / Speed 6.
    Remove lid, pour into bowl with shallots and pop aside.
  5. De-seed Habanero Chilli’s place in Closed lid chop 1 min / Speed 10.
    Scrape down sides of bowl.
  6. Add bowl of shallots, garlic and coriander to Closed lid.
    Add 3/4 cup white Vinegar, 20g Maple Syrup place lid with simmering basket on top.
    Cook Blend25 mins Warm Up 100degrees until liquid is mostly reduced. Cooldown in jug.
  7. Place large bowl ontop of Closed lid measure out 500g American mustard into bowl.
    Stir thru reduced cooled shallot mixture.
    Pour into steralized jars and pop in fridge.
    Use as needed!

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  • Spatula TM5/TM6
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Will keep in fridge up to 3 months
*if you don't like a lot of spice reduce the amount of Habanero Chilli you add.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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