PREPARATION:

1. Place water in small saucepan. Bring to a boil over high heat. Add mustard seeds. Cover saucepan; remove from heat. Let stand 1 hour or until liquid is absorbed.
2. Combine mustard seeds, honey, vinegar, ground mustard, salt and cloves in food processor; process using on/off pulsing action until mixture is thickened and seeds are coarsely chopped, scraping down side of work bowl once. Refrigerate at least 1 day before serving. Store in airtight container in refrigerator up to 3 weeks.