Fermented mostarda is a mix of fresh and dried fruit that is spiced with mustard. This sweet and spicy Italian condiment is traditionally served with meat. It is also delicious with cheese or in a sandwich. In fact, like a chutney or relish, you could serve it along side of most meals.
If you are looking for a fruit flavoured mustard, check out my recipe for Fruit Mustard.Print
Mostarda is a sweet and spicy Italian fruit and mustard condiment. It is traditionally served with meat, but this delicious fermented fruit mixture is also delicious with cheese or in a sandwich.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 1/4 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Italian
- 3/4 cup mixed dried fruit
- 1/4 cup hard green apple
- 2 tbsp mustard seed
- 1/2 cup raw honey
- 1/2 cup of water, to cover (chlorine free)
- 1/2 cup white wine
- 1 tsp hot dried mustard
- Chop up the dried fruit and the apple. Typically mostarda is made with bite-sized chunks, but you could dice it finely if you wanted.
- Mix the fruit with the mustard and honey. Pour over the water. It should be enough to cover the fruit. Use a weight to keep the fruit submerged, and allow it to ferment somewhere warm for 24-48 hours.
- After the fermentation is finished, stir in the wine and dry mustard.
- At this point, mostarda is traditionally boiled to reduce the wine and thicken the condiment. To follow the traditional method, simmer the mostarda until most of the liquid is gone. See notes for an option to keep the mostarda probiotic.
- Store the mostarda in a jar in the fridge and use within 1 month.
- I recommend using a mix of dried fruits: dried plums, cherries, apricots, currents and raisins are nice.
- The honey is the starter culture in this ferment. It needs to be unpasturized (raw) so that it’s natural yeasts and bacteria can ferment the fruit.
- If you want to keep your mostarda probiotic, then stir in 2 tbsp of ground chia seed (affiliate link) with the wine and mustard. Allow the mostarda to sit in the fridge for 3 more days before serving. This will allow the flavours to blend, as well as give time for the dried fruit and chia seeds to soak up the wine.
Keywords: fruit mustard, chutney, sauce, gluten free, egg free, dairy free, nut free, summer, spring, fall, barbecue, charcuterie