1/4 cup whole yellow mustar seeds 1/4 cup water 1/4 cup honey 3 tablespoons cider vinegar 2 tablespoons ground mustard 1 teaspoon salt 1/8 teaspoon ground cloves
Place 1/4 cup water in small saucepan. Bring to boil over high heat. Add mustard seeds. Cover saucepan, remove from heat. Let stand 1 hour until liquid is absorbed.
Spoon mustard seeds into work bowl of food processor. Add honey, vinegar, ground mustard, salt, and cloves to work bowl. Process using pulsing action until misture is thickened and seeds are coarsely chopped.
Refrigerate at least 1 day. Store in airtight container in refrigerator up to 3 weeks.