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Mostarda di Frutta

Submitted by JamJar aka Chutney Queen 19 December 2010

Italians use this as an accompaniment to poultry & chicken, particularly at Christmas. It is described as a "tongue tingling combination of sweet and hot" which I've crossed out and put "eye-wateringly hot ...." !  It may mellow with time



115g English mustard powder

300ml water

115g light brown sugar

300ml white wine vinegar

115g each dried apricots, figs (roughly chopped), raisins & glace cherries (halved)

50g chopped dried apple rings

6 balls stem ginger, sliced

1 tspn. sea salt


Blend mustard powder with water and leave at least 1 hour.

Heat sugar & vinegar in pan, until dissolved, then boil few minutes until it starts to thicken (I don't think I did the boiling bit).  Add the fruits, salt, ginger & mustard mix and simmer until it thickens.

Spoon into small glass jars and leave in cool, dark place for 6-8 weeks before use.

NB:  I used 395g soft-dried figs, apricots, peaches & pears mix plus 115g glace cherries.  I also added at least 6 tbns. syrup from the stem ginger jar, because it was very thick.

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