Beetroot, orange and pumpkin sambal

Alan Coxon's colourful and spicy vegetable relish is a great accompaniment for gammon steak
By Alan Coxon
Beetroot, orange and pumpkin sambal
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 900 g beetroot, cooked, skinned and diced
  • 1 cinnamon, stick
  • 450 g pumpkin, skinned, de-seeded and finely grated
  • 2 oranges, zests
  • 1 tbsp mustard powder
  • 570 ml malt vinegar, or red wine vinegar
  • 225 g granulated sugar
  • 0.25 tsp cayenne pepper
  • 1 tsp mild curry powder

Method

1. Place the beetroot, cinnamon stick, pumpkin , orange zest, mustard powder, malt vinegar, sugar, cayenne and curry powder in a large heavy-based saucepan.

2. Mix well and bring to the boil.

3. Simmer gently for 25 - 30 minutes, stirring occasionally. Serve at room temperature with pan-fried gammon . The sambel can be kept for months if stored in a sterilised jar.

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