Mostarda French Glacé Cherry chutney


May 7, 2015

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  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Serves: 375 ml


1 fresh unripe pear peeled, cored and cut into 2cm pieces

75g dried apricots roughly chopped

125g French Glacé Cherries, half roughly chopped, the rest whole

4 tbsp golden sultanas

50ml white wine vinegar

250ml white wine

200g caster sugar

1 tbsp mustard powder

2 tbsp yellow mustard seeds

1 tbsp crushed red chili flakes


In a medium saucepan, simmer together the pear, apricots, sultanas, vinegar and white wine, until reduced by half, for about 15 minutes.

Add the sugar, French Glacé Cherries, mustard powder, mustard seeds and cook for another 5 minutes until syrupy. Let cool completely and store in a sealed jar. This chutney will keep in the refrigerator for 1 week.

Not only good with cheeseboards, try this French Glacé Cherry chutney with grilled pork chops or steaks.
Wrap a ribbon around the jar and it will make a lovely gift idea for a lunch with friends or Christmas


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