Wortel Sambal (Carrot Sambal) is a traditional South African recipe for a classic condiment of carrots and hot chilli cooked down to a thick paste and served chilled. The full recipe is presented here and I hope you enjoy this classic South African version of: Carrot Sambal (Wortel Sambal).
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Ingredients:
450g carrots, peeled and medium grated
2 green cardamom pods
1 dried hot chilli
1 tbsp freshly-grated ginger
1 garlic clove, minced
1 tsp sea salt
360ml water
180ml white malt vinegar
Method:
Remove the seeds from the cardamom pods and grind to a powder along with the dried chilli in a coffee grinder or mortar.
Place all the ingredients (except the vinegar) in a pan, bring to a boil and cook, stirring occasionally, for 30 minutes.
Add the vinegar at this point, lower the heat to a simmer and cook for an additional 30 minutes, or until the sambal is thick (stir well so that the sambal does not catch on the base of the pan).
When the sambal is a thick paste spoon into a bowl. Cover with clingfilm (plastic wrap) and refrigerate for at least 1 hour before serving. Typically this is served as a condiment or accompaniment with chillies.
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