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

Marcus Samuelsson
November 2006

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© John Kernick

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The sambal can be refrigerated overnight.

Notes

Quinces are available at most supermarkets from October through December.

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