Recipes

Spicy Quince Sambal

Name: Spicy Quince Sambal
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves, very finely chopped; 3 red Thai chiles, very finely chopped; One 2-inch piece of ginger, peeled and minced; 1 small red onion, finely chopped; 2 tablespoons salted roasted peanuts, coarsely chopped; 2 small quinces—peeled, halved, cored and cut into 1/4-inch dice (see Note); 2 tablespoons fresh lime juice; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon coarsely chopped mint; 1 tablespoon coarsely chopped cilantro

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

By

Marcus Samuelsson

Updated on May 10, 2017

Spicy Quince Sambal — Photo: © John Kernick

Active Time:

20 mins

Total Time:

30 mins

Yield:

makes 1 1/2 cups

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, very finely chopped
3 red Thai chiles, very finely chopped
One 2-inch piece of ginger, peeled and minced
1 small red onion, finely chopped
2 tablespoons salted roasted peanuts, coarsely chopped
2 small quinces—peeled, halved, cored and cut into 1/4-inch dice (see Note)
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon salt
1 tablespoon coarsely chopped mint
1 tablespoon coarsely chopped cilantro

Directions

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.

Notes

Quinces are available at most supermarkets from October through December.