Plum mustard

Plum mustard

By
From
Pickled
Makes
1 × 300 ml jar

There’s an Italian, jam-like condiment called Mostarda di frutta, which is made of candied fruits and mustard essence. This is my savoury interpretation of that dish – a sweet fruity but spicy mustard. Serve it with sausages, ham hock, or anything else you’d normally put store-bought mustard on really!

Ingredients

Quantity Ingredient
4 1/2 tablespoons Pickled mustard seeds, strained
2 tablespoons cider vinegar
3 teaspoons english mustard powder
50g granulated sugar
5 Cardamom pickled greengages, skins on
pinch sea salt

Method

  1. Blitz the pickled mustard seeds and vinegar in a food processer until smooth.
  2. With the motor still running, add the mustard powder, sugar and the flesh from the pickled greengages.
  3. Scrape down the sides of the food processor and blitz again, slowly adding 1 tablespoon of hot water.
  4. Check for seasoning and thickness, add salt and a little more water if you think it needs it. Remember: you’re going for the consistency of mustard.
  5. Pour the mustard into a clean jar or plastic container, put on the lid and refrigerate. The mustard can be eaten straight away or you can keep it for up to 1 week in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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