The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Apple Mostarda


1 tablespoon honey

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Zest of 1 lemon

¾ cup brown mustard seeds

1 cup white wine vinegar

1 tablespoon lemon juice

2 tart apples, cored, peeled, and diced

2 tablespoons vegetable oil

¼ cup currants


  1. Combine honey, salt, pepper, cinnamon, nutmeg, lemon zest, and mustard seeds in a non-reactive mixing bowl. Set aside.
  2. Bring wine and cider vinegar to a boil. Add lemon juice and pour over the combined ingredients. Cover with plastic wrap and let sit at room temperature for 1−2 days so that the mustard seeds soften.
  3. Transfer the mixture to the bowl of a food processor and process until the seeds are broken up and the mixture thickens. Transfer to a container.
  4. Sauté diced apples in vegetable oil until just cooked. Stir in currants and add this mixture to the processed mustard mixture.
Note: This mostarda can be used in ways similar to a chutney, so enjoy with pork tenderloin, served on a cheese plate or even as an accompaniment to turkey.
Print Recipe