Beetroot, orange and pumpkin sambal
By: Alan Coxon From: Good Food Bites
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Beetroot, orange and pumpkin sambal
- Prep time:
- 25 mins
- Cook time:
- 35 mins
- Serves:
- 4-6
Alan Coxon's colourful and spicy vegetable relish is a great accompaniment for gammon steak
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Ingredients
- 900g Beetroot, cooked, skinned and diced
- 1 Cinnamon, stick
- 450g pumpkin, skinned, de-seeded and finely grated
- 2 Oranges, 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
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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