South Tyrolean Chutneys and Mostarda for Savory Dishes
Alpe Pragas' chutneys and mostarda are fruity, savory accompaniments from South Tyrol, simmered from fruit, vegetables, vinegar, and spices. Not a sweet spread, but the savory side of the manufactory, ranging from mango chutney and fig-mustard sauce to mostarda with apple and onion, designed to pair with cheese and meat.
Chutneys and mostarda from Alpe Pragas are savory fruit sauces from the Prags Valley that provide a hearty complement to the manufactory's sweet range. Since its founding in 1997, Stefan Gruber's team has been cooking up not only jams but also chutneys that balance sweetness and acidity. Eight varieties bring flair to the cheese board and dinner table.
From Mango to Mostarda
Eight varieties range from mild mango chutney and fig-mustard sauce to mostarda with apple and onion. The mango chutney loves a spicy curry night; the fig-mustard sauce adores aged mountain cheese. Our tip: a spoonful of mostarda with cold roast meat is all the plate needs. You can find the sweet fruit spreads and the entire Alpe Pragas range right next door. Spice meets fruit.
What is a Mostarda?
A mostarda is a savory, spicy mustard-fruit preserve from Italy, where fruit or vegetables are cooked with mustard. It has been part of the cultural heritage there for centuries, with mentions in literature dating back as far as 1621.
In Lombardy, candied fruits are layered by hand into large decorative jars—sometimes mild, as in Cremona and Voghera, sometimes fiery, as in Mantua. Oranges, pears, cherries, figs, and more are used. Unlike candied fruits, mostarda tastes tangy and sharp, thanks to the mustard. It traditionally crowns bollito misto, a cheese platter, or grilled duck breast.
How a Mostarda is Made
A real mostarda takes time; at Alpe Pragas, it is made over three days. First, the ripe fruit is peeled, pitted, and chopped by hand.
Mixed with sugar in a two-to-one ratio, the fruit releases its juices over 24 hours. The juice is then cooked down separately from the fruit, poured back over it, and left to rest for another day; the process is repeated on the second day. On the third day, the fruit and syrup are cooked together until tender, and the mustard is added only at the very end, as its pungency fades with heat. Since 2001, Stefan Gruber's manufactory has been developing these recipes in collaboration with South Tyrolean star chef Gerhard Wieser.
