Grind sugar, salt, mustard seeds, coriander, new spice, bay leaf spice and cayenne well in a hand mixer.
Add water, vinegar, onion and garlic and grind for about 5 minutes.
The longer you stir, the fuller the flavor will be.
Under the action of the water and the ferments contained in the mustard flour develops the mustard flour, which is responsible for the pungency. The pungency fades after a few days.
However, the mustard develops its full aroma only after some time.
goes well with: strong meat : : eggs
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