30 mins plus cooling time
Super easy
makes 3 x 450g jars
About the recipe
This take on classic Italian mostarda (with a kick!) loves chicken and pork and is great in sarnies.
Ingredients
1 tablespoon salt, plus 1 extra teaspoon
8 firm pears, peeled, cored and quartered
140g sugar
2 teaspoons black mustard seeds
4 teaspoons English mustard powder
1 heaped tablespoon grated fresh ginger
150ml white wine vinegar
1 teaspoon chilli flakes
a handful of fresh mint leaves
Method
- Sprinkle 1 tablespoon of salt over the pears in a colander.
- Put 150ml water in a saucepan, add the sugar and simmer for 10 minutes until syrupy. Turn the heat down and add the mustard seeds and powder, ginger, vinegar and chilli. Simmer for a further 10 minutes.
- Drain the excess liquid from the pears and add to the pan with the extra salt. Cook gently for 5–8 minutes until softened slightly. Stir in the mint.
- Cool a little, then spoon into sterilized jars, closing the lids tightly.
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