Beetroot, Orange and Pumpkin Sambal

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Beetroot, Orange and Pumpkin Sambal

Beetroot, Orange and Pumpkin Sambal is a traditional Lesothan recipe for a classic chutney of beetroot, orange zest and pumpkin cooked in vinegar and flavoured with cinnamon, mustard powder, cayenne pepper and curry powder that's matured for several months in sealed jars before eating. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Beetroot, Orange and Pumpkin Sambal.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+3 weeks maturing)

Serves:

Rating:

Tags : Curry Vegetarian Recipes Vegetable Recipes Lesotho Recipes

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Ingredients:

800g cooked beetroot, peeled and diced
1 cinnamon stick
450g pumpkin, peeled and finely grated
finely-grated zest of 2 oranges
1 tbsp mustard powder
600ml malt (or red wine) vinegar
220g granulated sugar
1/2 tsp cayenne pepper
1 tbsp curry powder

Method:

Combine all the ingredients in a large pan and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, stirring occasionally. Allow to cool a little then spoon into sterilized jars and seal.

Allow to mature for at least 3 weeks before using. Store in a cool, dry, place.