Beijing-style Spicy Fruit Relish

Ingredients

While the original Italian Mostarda is typically made with candied fruits and mustard-flavored syrup, this Beijing-style adaptation incorporates a unique blend of fruits commonly found in Beijing cuisine. The addition of traditional Beijing spices, such as Sichuan peppercorns and dried chili peppers, gives the relish its distinctive fiery kick. The result is a fusion of flavors that marries the essence of Italian Mostarda with the boldness of Beijing cuisine. We alse have the original recipe for Mostarda, so you can check it out.

• 2 peaches, peeled and diced (300g) 2 peaches, peeled and diced (300g)
• 2 apricots, peeled and diced (200g) 2 apricots, peeled and diced (200g)
• 2 plums, peeled and diced (250g) 2 plums, peeled and diced (250g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 teaspoon Sichuan peppercorns (5g) 1 teaspoon Sichuan peppercorns (5g)
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 cup granulated sugar (200g) 1 cup granulated sugar (200g)
• 1/2 cup rice vinegar (120ml) 1/2 cup rice vinegar (120ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add Sichuan peppercorns and dried chili peppers. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add the diced peaches, apricots, and plums to the pan. Stir-fry for 3-4 minutes until slightly softened.
3. 3.
   In a separate bowl, combine granulated sugar, rice vinegar, and soy sauce. Mix well until the sugar has dissolved.
4. 4.
   Pour the sugar-vinegar mixture into the pan with the fruits. Stir to coat the fruits evenly.
5. 5.
   Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the fruits have softened and the syrup has thickened.
6. 6.
   Remove from heat and let the relish cool completely before transferring it to a sterilized jar.
7. 7.
   Store in the refrigerator for at least 24 hours to allow the flavors to meld together before serving.

Treat your ingredients with care...

• Peaches, apricots, and plums — Choose ripe and juicy fruits for the best flavor. If the fruits are not fully ripe, you can add a tablespoon of water while cooking to prevent them from drying out.

Tips & Tricks

• Adjust the amount of dried chili peppers according to your spice preference. Add more for extra heat or reduce for a milder version.
• For a twist, you can add a splash of Chinese rice wine or Shaoxing wine to the relish during the cooking process to enhance the flavors.
• Serve the Spicy Fruit Relish alongside roasted meats, grilled tofu, or as a condiment for sandwiches and wraps.
• The relish can be stored in the refrigerator for up to 2 weeks.

Serving advice

Serve the Beijing-style Spicy Fruit Relish as a condiment or side dish to complement a variety of dishes. It pairs exceptionally well with roasted duck, steamed dumplings, or as a topping for grilled fish.

Presentation advice

Present the Spicy Fruit Relish in a small ceramic dish or a glass jar to showcase its vibrant colors. Garnish with a sprinkle of Sichuan peppercorns or a fresh chili pepper for an added visual appeal.