To grind seeds, first use either a spice grinder or food processor with a small jar. If those are unavailable, you can also use a mortar and pestle but it will take time. Finely-ground mustard will be smoother and creamier. If you prefer a chunkier texture, then blend it a little less.

Mix mustard powder with the other spices.

Put some water into a pan, along with the spice mix. Leave the vinegar out for now. Put it on a low heat and cook for 45 minutes until boiling.

When spreading the vinegar, heat it up for a few minutes. Make sure to stir occasionally so that it doesn’t stick at the bottom of the pan. After about 5-10 minutes, pour this mixture through a different container to cool down. Leave it until it has cooled completely before transferring into refrigerator.

Place into a well sealed glass jar and store in the fridge. The flavor will mellow out after about 24 hours, though sometimes it can take as long as 48 hours.