From Rob Levitt of Butcher & Larder

Mostarda is a mustard-based condiment from northern Italy. Traditionally, it involves preserving fruits in a sweet-savory syrup flavored with whole mustard seeds. This is a very non-traditional recipe, but the results are similar and really delicious. It is perfect with cured meats and cheeses, on a ham sandwich, dolloped onto a pork chop still hot off the grill or on a braised pork shank just out of the slow cooker. Here I use plums, but any stone fruit will do. Pro tip: this is especially great if you have fruit that is slightly under-ripe, as they tend to be a bit more tart- perfect to cut through rich, fatty meats and cheeses.

Yields: 12 oz, but this recipe can be scaled up easily and little jars of ‘home made mostarda’ make great gifts!

3 Plums – halved, stones removed
1 8 oz jar whole grain mustard (I really like the American Spoon Whole Seed)
1 Tbs salt
1 tsp Ground star anise
1/2 tsp Korean chili (or cayenne, black pepper, or omit if you don’t want any heat)
3 tsp Canola oil

1. Toss the plums with the oil, salt and spices.
2. Char plums cut side down over a hot grill or under a broiler.
3. When cool, pulse in a food processor or chop by hand. You don’t want big pieces, but you don’t want it too smooth either.
4. Place pulp in a sieve over a bowl and let drain for about an hour (Save the juice! It is great in a pan sauce or a vinaigrette.)
5. Fold the pulp and the mustard together and put into a jar or ramekin.

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