Sauté the mustard seeds in the oil and butter until they stop popping. Add the chopped green apples, onions, mini bells, Hatch chiles, and ginger to the pan. Sprinkle with cinnamon, allspice, and salt & pepper. Cook until slightly softened.
Add in the brown sugar and cook for a few minutes. Then add in the vinegar and water.
Cook down to desired texture and consistency.
Perfect with pork schnitzel, cutlets, chops and tenderloin.