Please tell me that's mustard

I almost didn't post this recipe because the picture is so unappetizing, but in an effort to complete my trilogy of condiments (see recipe for ketchup, still have to do mayonnaise) I felt I must. This could definitely be made much more attractive by omitting the dill. The combo of dried green and yellow turns into an unsightly, unmentionable. Regardless, to a blind person this would go very well on a bratwurst. 

Dill and Apricot Mustard

Makes 1 1/2 cups

(adapted from the Herb Companion, September 2008)

2 tablespoons mustard powder

1/2 cup whole yellow mustard seed

1/2 cup coarsely chopped dried apricots

1/2 cup water

10 tablespoons cider vinegar

2 teaspoons kosher salt

1/4 cup plus 2 tablespoons chopped dill leaves

Mix together mustard powder, mustard seed, apricots, water and vinegar in a mixing bowl. Cover and let stand at least 2 hours or overnight.

Transfer mustard to the container of the Vita-Mix. Add salt and sill. Process until seeds begin to bread down and mustard becomes spreadable. (Some seeds will remain whole.) store in a tightly sealed jar in the refrigerator up to 1 month, or frozen for longer storage.