1 tablespoon salt
1 teaspoon salt
8 firm pears, peeled, cored and quartered
140 g sugar
2 teaspoons black mustard seeds
4 teaspoons English mustard powder
1 heaped tablespoon fresh ginger, grated
150 ml white wine vinegar
1 teaspoon chilli flakes
1 handful fresh mint leaves
This is based on the Italian classic mostarda, which is fruit pickled in mustard syrup. They eat it with cheese and poached meats, and I love it with ham, pork and chicken.
Sprinkle the 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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This take on classic Italian mostarda (with a kick!) loves chicken and pork and is great in sarnies
30m (plus cooling time)
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