Peach and Scotch Brain Chili Mustard

Scotch Brain is a beautiful chili and I had just 2 ripened and ready to be used.


3 pots of Dijon Mustard 200 ml each (the original)

2 scotch brain chilies

2 ripe peaches cut in cubes

3 tbsp honey

2 tbsp water

1 tsp salt


In a small pot put all the ingredients except the mustard.

On a low-medium heat let the ingredients cook until soft, about 15 minutes.

Then add the content to a blender and mix until you get a nice creamy jam.

Let cool down and then add to a bowl together with the mustard and mix well.

Now you are ready to pot!

This mustard has a light spiciness, you may want to adapt the quantity of chilies to your taste.



3 Comments Add yours

  1. I’m not familiar with scotch brain chilies, but love the idea of adding peaches to mustard. I’ll give it a try, maybe with another type of chili. Thanks for sharing! 🙂


    1. By putting only 2, the mustard reminds quite mild. You may use Habanero chilies as well. Maybe put 4 for the same amount of mustard 😉

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s