1. Coarsely grind the mustard seeds in a spice or coffee grinder (leave some whole seeds).
2. In a small pan bring the brown sugar to the boil with the water, cider vinegar, salt, cinnamon and clove and simmer for 5 minutes.
3. Remove the clove and stir the ground mustard seeds and honey into the hot liquid.
4. Cook over low heat, stirring constantly, for 2-3 minutes until slightly thickened.
5. Pour into clean, sterilised jars, seal and let cool.
6. Let it mature in the fridge for at least 2-3 days - it mellows and thickens - then serve with white sausages, Leberkäse or pretzels.
Tip: Freshly made it's still sharp and bitter - maturing gives it its rounded, sweet and spicy flavour.
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