This recipe originally accompanied Lobster Curry.
Quinces were once so prolific that they were preserved by salting, drying and packing in wickerwork containers. They were also candied and, as in this Cape Malay recipe, made into a sambal which is delicious with curry, as well as with smoked fish dishes. Unlike most sambals, which should be made shortly prior to serving, this may be made a day or two ahead.
Recipe information
Yield
Makes about 250 ml (1 cup)
Ingredients
1
1
2
1
30
30
Need to make a substitution?
Preparation
Peel and core the quince, and grate coarsely or slice into the finest slivers. Pile in a bowl, sprinkle with salt and set aside for 1-2 hours. Rinse under cold running water, drain well, and dry thoroughly with a clean tea towel. Mix with the remaining ingredients, cover and chill until required.