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Beetroot, orange and pumpkin sambal

Alan Coxon from Good Food Bites
Alan Coxon's colourful and spicy vegetable relish is a great accompaniment for gammon steak

Beetroot, orange and pumpkin sambal

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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Serves: 4-6

Prep: 25 min
Cook: 35 min

Ingredients
900g Beetroot, cooked, skinned and diced
1 Cinnamon, stick
450g pumpkin, skinned, de-seeded and finely grated
2 orange, zests
1 tbsp mustard powder
570ml Malt vinegar, or red wine vinegar
225g granulated sugar
0.25 tsp cayenne pepper
1 tsp mild curry powder