Mustard seeds come in yellow, brown, and black varieties.
Soak the mustard seeds in water and vinegar for at least one hour.
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In a food processor, blitz the seeds with mango, turmeric, chillies, ginger, oil, and salt into a smooth paste.
Serve right away or transfer the sauce into sterilized jars and leave to ferment for 3 to 7 days.
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