Go Back
Mostarda Mantovana

Mostarda Mantovana

How to make a traditional Italian condiment: Mostarda Mantovana.

Course Condiments, Preserves
Cuisine Italian
Prep Time 4 days
Cook Time 30 minutes
Total Time 4 days 30 minutes
Author Manuela Zangara


  • 500 gms – 1.1 lbs. quince peeled, cored and thinly sliced
  • 250 gms – 0.55 lbs. sugar
  • 6-7 drops mustard essence/ mustard essential oil


  1. Mix the quince slices with the sugar in a pot and let them macerate for 24 hours.
  2. Drain the quince slices from the juice and put the juice on the fire to thicken for 10 minutes. Add it back to the fruit slices, mix and keep aside for 24 hours. Repeat this process the next day and keep aside for 24 hours.
  3. Then boil the fruits together with the juice for a few minutes, until caramelised.
  4. When completely cold, add the mustard essence and transfer in sterilised mason jars.

Recipe Notes

You need to weigh the quinces after peeling and slicing them and keep the ratio of fruits to sugar at 2:1.

Mustard essence/essential oil is not the same as mustard oil, it is much stronger (so much so that in Italy it is usually found in pharmacies). You should be able to find it online.