Mostarda is an Italian chutney with a little mustard background. You can make it less sweet and more savory by adding more or less mustard. Use whatever fruit you have on hand. I always use both fresh and dried fruit. Serve with cheese, charcuterie, pork, or duck.
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- 2 Tablespoons unsalted butter
- 3 Granny Smith apples, cored and diced finely
- 2 medium-sized shallots, minced
- 1/4 Cup water
- 1/2 Cup dried unsulfured apricots, diced finely
- 1/2 medium-sized red bell pepper, diced finely
- 2 Tablespoons apple cider vinegar
- 1/2 Tablespoon Dijon mustard
- 1 Teaspoon yellow mustard seed
- 2 Tablespoons honey
In a medium-sized pot, melt the butter over medium heat and add the apples, shallots, water, apricots, and bell pepper and cook until soft, about 15 minutes. Then, add the remaining ingredients and cook until syrupy. Refrigerate until needed. This will keep for weeks in the refrigerator.