Beetroot, Orange and Pumpkin Sambal

Beetroot, Orange and Pumpkin Sambal Recipe - Cinnamon, Mustard, and Curry

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

The Beetroot, Orange, and Pumpkin Sambal is a vibrant and flavorful condiment that brings a unique twist to any meal. This recipe combines the earthy sweetness of beetroot and pumpkin with the tangy zest of orange, creating a delightful balance of flavors. Perfect for those looking to add a splash of color and a burst of taste to their dishes, this sambal is not only delicious but also packed with nutrients.

History

The concept of sambal originates from Southeast Asia, where it is traditionally made with a mixture of chili peppers and other ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars. This Beetroot, Orange, and Pumpkin Sambal is a creative adaptation that incorporates ingredients more commonly found in Western pantries, making it a unique fusion dish that pays homage to its Asian roots while celebrating the versatility of these wonderful vegetables and fruits.

Ingredients

900 g (2 lb) of cooked beetroot, skinned and diced
1 stick of cinnamon
450 g (1 lb) of pumpkin, skinned, deseeded, and finely grated
zest of 2 oranges
15 ml (1 tbsp) of mustard powder
568 ml (1 pt) of malt vinegar (red wine vinegar)
225 g (8 oz) of granulated sugar
1 ml/0.25 tsp of cayenne pepper
5 ml/1 level tablespoon of mild curry powder

How to prepare

Combine all the ingredients together and bring to a boil.
Simmer gently for 25 – 30 minutes, stirring occasionally.
Spoon into sterilized jars and cover.
Store in a cool, dry place until ready to use.

Variations

For a spicier kick, add a finely chopped chili pepper to the mix. If you prefer a sweeter sambal, increase the amount of sugar or add a splash of maple syrup. For a more traditional touch, incorporate a small amount of fish sauce or shrimp paste.

Cooking Tips & Tricks

To ensure the best flavor and texture for your sambal, consider roasting the beetroot and pumpkin before adding them to the mix. Roasting enhances their natural sweetness and adds a depth of flavor that boiling or steaming cannot achieve. Additionally, when selecting oranges, opt for ones that are firm and heavy for their size, as they will be juicier and more flavorful.

Serving Suggestions

This sambal pairs beautifully with grilled meats, fish, or tofu. It can also be used as a vibrant addition to sandwiches, wraps, or salads. For a unique appetizer, serve it atop crostini with a smear of goat cheese.

Cooking Techniques

The key technique in this recipe is simmering, which allows the flavors to meld together beautifully. For an added layer of flavor, consider caramelizing the sugar before adding it to the pot, which will introduce a subtle smokiness.

Ingredient Substitutions

If red wine vinegar is not available, apple cider vinegar makes a good substitute. Brown sugar can be used in place of granulated sugar for a deeper flavor. If mustard powder is not on hand, prepared mustard can be used, though it may slightly alter the texture.

Make Ahead Tips

This sambal can be made ahead of time and stored in sterilized jars in the refrigerator for up to 2 weeks. For longer storage, it can be frozen in airtight containers for up to 3 months.

Presentation Ideas

Serve the sambal in a beautiful bowl alongside a serving spoon with a vibrant orange or beetroot slice on the side for a pop of color. Garnish with fresh herbs like cilantro or parsley for an added touch of freshness.

Pairing Recommendations

This sambal pairs wonderfully with rich, creamy cheeses, providing a lovely contrast in flavors. It also goes well with earthy grains like quinoa or farro, adding a bright note to hearty dishes.

Storage and Reheating Instructions

Store the sambal in an airtight container in the refrigerator for up to 2 weeks. It does not require reheating, but if you prefer it warm, gently heat it in a saucepan over low heat until just warmed through.

Nutrition Information

Calories per serving

Each serving of this sambal contains approximately 150 calories, making it a low-calorie addition to meals that adds a lot of flavors without a lot of extra calories.

Carbohydrates

This sambal is a good source of carbohydrates, primarily from the beetroot, pumpkin, and sugar. Carbohydrates are essential for energy, and the natural sugars in the beetroot and pumpkin provide a quick source of fuel for the body. The total carbohydrate content per serving is approximately 30 grams.

Fats

This recipe is low in fats, making it a heart-healthy choice. The minimal fat content comes from the natural fats present in the vegetables, which are negligible. This makes the sambal an excellent option for those monitoring their fat intake.

Proteins

While not a significant source of protein, this sambal does contain small amounts of protein from the vegetables used. The total protein content per serving is around 2 grams. For a more protein-rich meal, consider serving this sambal with a side of lean meat or legumes.

Vitamins and minerals

Beetroot, orange, and pumpkin are all rich in vitamins and minerals. This sambal is an excellent source of Vitamin C, thanks to the oranges, and provides a good amount of Vitamin A from the pumpkin. It also contains essential minerals such as potassium and magnesium, which are vital for maintaining good health.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for people with these allergies or intolerances. However, always check the labels of store-bought ingredients to ensure they do not contain traces of allergens.

Summary

Overall, the Beetroot, Orange, and Pumpkin Sambal is a nutritious condiment that adds a burst of flavor and a wealth of vitamins and minerals to your meals. It is low in calories and fats, making it a healthy choice for those watching their intake.

Summary

The Beetroot, Orange, and Pumpkin Sambal is a delightful condiment that brings a unique combination of flavors to the table. It is nutritious, versatile, and can be easily adapted to suit different tastes. Whether served with a simple weeknight dinner or as part of a festive meal, this sambal is sure to impress.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was many years ago, during a trip to Sri Lanka, where I had the pleasure of dining at a local family's home. The flavors and aromas that filled the air as they served their traditional dishes were unlike anything I had ever experienced before. Among the many dishes that graced the table that evening was the most delightful Beetroot, Orange and Pumpkin Sambal.

As I took my first bite of this unique dish, I was immediately captivated by the perfect balance of sweet, tangy, and spicy flavors. The tender beetroot and pumpkin were complemented perfectly by the juicy bursts of orange, creating a symphony of flavors that danced on my taste buds. I knew right then and there that I had to learn how to make this dish myself.

I approached the family's matriarch, Mrs. Silva, and asked her if she would be willing to share her recipe with me. To my delight, she agreed and invited me into her kitchen the next day to learn the secrets of her Beetroot, Orange and Pumpkin Sambal.

Mrs. Silva's kitchen was a bustling hub of activity, filled with the intoxicating scents of spices and herbs. She showed me how to peel and chop the beetroot and pumpkin, explaining that the key to this dish was to ensure that the vegetables were cooked just right - tender but still with a bit of bite.

Next, she demonstrated how to prepare the oranges, carefully removing the peel and pith before sectioning the juicy fruit into bite-sized pieces. She explained that the sweetness of the oranges was crucial to balancing out the earthy flavors of the beetroot and pumpkin.

As the sambal simmered away on the stove, Mrs. Silva shared with me the story of how she had learned to make this dish. She told me that the recipe had been passed down through generations of her family, originating from her great-grandmother who had created it during a time of scarcity when fresh produce was hard to come by.

Over the years, Mrs. Silva had added her own twists and tweaks to the recipe, incorporating new ingredients and techniques that she had picked up from friends and neighbors. She emphasized the importance of using the freshest and highest quality ingredients, noting that the success of the dish relied heavily on the flavors of the individual components.

As we sat down to enjoy the fruits of our labor, I marveled at how such simple ingredients could come together to create something so complex and delicious. The Beetroot, Orange and Pumpkin Sambal was a revelation, a testament to the power of tradition and innovation in the kitchen.

Since that fateful day in Mrs. Silva's kitchen, I have made this dish countless times, sharing it with friends and family who are always amazed by its unique flavors. Each time I prepare it, I am reminded of the warmth and generosity of Mrs. Silva, who opened her home and her heart to me that day.

As I sit here now, stirring a pot of sambal on my own stove, I can't help but feel grateful for the serendipitous encounter that led me to discover this recipe. It is a reminder of the joy that can be found in exploring new flavors and traditions, and the connections that can be forged through the simple act of sharing a meal.

And so, as I take my first bite of the Beetroot, Orange and Pumpkin Sambal that I have just prepared, I am filled with a sense of satisfaction and contentment. This dish is not just a recipe - it is a story, a memory, a connection to a world far beyond my own kitchen. And for that, I am truly grateful.