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Updates From The Farm

Spicy Quince Sambal

This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves.  


  • 2 tablespoons vegetable oil
  • 4 garlic cloves, very finely chopped
  • 3 red Thai chiles, very finely chopped
  • One 2-inch piece of ginger, peeled and minced
  • 1 small red onion, finely chopped
  • 2 tablespoons salted roasted peanuts, coarsely chopped
  • 2 small quinces—peeled, halved, cored and cut into 1/4-inch dice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon coarsely chopped mint
  • 1 tablespoon coarsely chopped cilantro


In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.


Recipe adapted from Food & Wine

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