Sambals are condiments with many variations that often accompany Indian, Malaysian, and Indonesian foods, such as rice and curry dishes.
2 green cardamom pods
1 dried hot red chile
1 pound carrots, shredded
1 1/2 cups sugar
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 teaspoon sea salt
1/2 cup water
3/4 cup distilled white vinegar
How to Make It
Remove seeds from cardamom pods, and discard pods. Combine cardamom seeds and chile in a spice mill or mortar and pestle; grind into a powder.
Combine cardamom mixture, carrot, and next 5 ingredients in a medium saucepan over medium-high heat. Bring to a boil, and cook, stirring occasionally, 30 minutes. Add vinegar; reduce heat, and simmer 30 more minutes or until thickened. Transfer mixture to a bowl; cover and chill at least 1 hour.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.