403 mustard seed recipes

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

I used roasted bell pepper instead of pimento, which worked perfectly well. Roasted bell pepper added delicious smokiness to the coleslaw, and it was very easy to put together. Refreshing and quite tasty.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Your kids don't eat enough veggies. Or they just hate brocoli. Or maybe they love broccoli either way you will want to make this salad. Everyone will love it. Great for BBQ, picnics, potlucks and just everyday side dish or lunch.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

This delicious side dish made of cashew nuts and basmati rice is a great companion to any meal.

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

Indian-style lemon rice and pea chapati wraps with brown rice, mustard seeds, cumin, turmeric, and a bright lemon-tamari finish. Vegan, ready in 25 minutes when rice is pre-cooked.

A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.