peach apricot mostarda

Peach apricot mostarda is a sweet, pungent, tangy condiment for meats, cheeses, charcuterie boards and sandwiches. It’s a chunky chutney made for everything.

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups
  • Category: Jam
  • Method: Stovetop
  • Cuisine: American


  • 1 lb peaches (4- 5 small ones), peeled, pitted and finely chopped
  • 1/2 cup dried apricots, finely chopped
  • 1 cup granulated sugar
  • 1/2 cup white balsamic vinegar
  • 1 1” piece of ginger, peeled and grated
  • 4 tbsp dry mustard powder
  • 1 tbsp mustard seeds
  • 1 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne pepper


  1. Combine peaches, apricots, sugar, vinegar, ginger, mustard powder, mustard seeds, black pepper, salt, and cayenne in a large saucepan. Toss to combine and cook over medium heat until sugar dissolves.
  2. Increase heat to medium-high, and simmer, stirring constantly to prevent scorching, for about 10 minutes. Mostarda is done when it is very thick and no longer looks watery.
  3. Remove from heat and let cool briefly. Transfer to a pint jar, cover, and refrigerate.


Peach mostarda will keep, refrigerated, for up to 1 month.


Keywords: peach mostarda