MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Hot/spicy
       Yield: 1 pint
       2 ts Whole coriander seeds
     1/4 c  Whole yellow mustard seeds
     1/4 c  Whole black mustard seeds
     1/4 c  Dry powdered mustard
     3/4 c  Cold water
       3    Garlic cloves
            -- peeled and chopped
       1 sm Onion; peeled and chopped
       2 sm Jalapenos (or more)
            -- seeded
     1/4 c  Cider vinegar
     1/4 c  Dry white wine
   Toast coriander seeds in a dry skillet or place them in a flat dish
   and microwave on High for 4 to 5 minutes.  Crush the mustard and
   coriander seeds slightly in a mortar or blender, then mix them and
   the powdered mustard into the water and let stand for at least three
   Mix the remaining ingredients and pulverize in a blender until
   smooth. Stir the puree into the mustard.  Bring the mixture to a
   boil, then lower the heat and simmer 5 minutes or until as thick as
   you like, stirring occasionally.  The mustard will thicken slightly
   on cooling. Refrigerate, covered.