Zutaten für Carrot Sambal Wortel Sambal
- Carrot
- Green Cardamom Pods
- Hot Chili Pepper
- Fresh Ginger
- Garlic Clove
- Sea Salt
- Sugar
- 1/2 cup water
- Distilled White Vinegar
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Zubereitung von Carrot Sambal Wortel Sambal
- Grind 1 teaspoon of cardamom seeds (removed from pods) and 1-2 dried red chilies into a powder using a spice mill. Adjust chili quantity to your spice preference.
- In a 3-quart non-reactive saucepan, combine 1 kg (approximately 2.2 lbs) peeled and grated carrots, 1 cup roughly chopped onions, 2 tablespoons grated ginger, 4 cloves minced garlic, 1/2 cup packed brown sugar, 1/4 cup fish sauce, 2 tablespoons ground coriander, 1 tablespoon ground cumin, the chili-cardamom powder, and 1/2 cup water.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low, stirring occasionally. Simmer for 30 minutes, or until carrots are tender.
- Stir in 1/4 cup white vinegar. Continue to simmer for another 30 minutes, or until the sambal thickens to a paste-like consistency, stirring frequently to prevent sticking.
- Once thickened, transfer the sambal to a bowl.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the sambal to cool completely.
- Serve chilled as a delicious accompaniment to curries, grilled meats, or as a vibrant side dish.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
215g
Fat
0g
Carbs
19g
