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Combine mustard, turmeric, vinegar, honey, salt and 3 tablespoons water in a food processor and pulse a few times until blended. Scrape into a jar, cover with the lid and let sit at room temperature in a dark place for at least 2 days to allow flavors to mellow and blend (the longer mustard stands, the milder it will taste).
Stir in half of the chile; taste mustard and add remaining chile if you’d like it spicier. Stir in a little more water if mustard is too thick. It will keep in the refrigerator for several months.