Sambals are condiments with many variations that often accompany Indian, Malaysian, and Indonesian foods, such as rice and curry dishes.
Coastal Living JULY 2002
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.
Go to Full Version of