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Spicy Quince Sambal
© John Kernick

Spicy Quince Sambal

  • ACTIVE: 20 MIN
  • SERVINGS: makes 1 1/2 cups

This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves.

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  1. 2 tablespoons vegetable oil
  2. 4 garlic cloves, very finely chopped
  3. 3 red Thai chiles, very finely chopped
  4. One 2-inch piece of ginger, peeled and minced
  5. 1 small red onion, finely chopped
  6. 2 tablespoons salted roasted peanuts, coarsely chopped
  7. 2 small quinces—peeled, halved, cored and cut into 1/4-inch dice (see Note)
  8. 2 tablespoons fresh lime juice
  9. 1 tablespoon sugar
  10. 1 teaspoon salt
  11. 1 tablespoon coarsely chopped mint
  12. 1 tablespoon coarsely chopped cilantro
  1. In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.
Make Ahead
The sambal can be refrigerated overnight.
Quinces are available at most supermarkets from October through December.