Canning and Preserving Herbs: Mint Sambal


| August/September 1995



Makes 8 half-pints

A fresh mint sambal is a traditional condiment with Indonesian food. This cooked version is used in the same way but is more spicy-sweet and chunky with its inclusion of fruits, onions, and nuts.

• 4 cups fresh spearmint leaves, minced
• 1 cup fresh parsley leaves, minced
• 4 cups cored and chopped apples
• 1 1/2 cups chopped onion
• 1/2 cup golden raisins
• 1/2 cup chopped or slivered blanched ­almonds
• 1 1/4 cups light brown sugar, packed
• 1 pint white wine vinegar, preferably ­flavored with mint
• 1 tablespoon mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon pickling salt

1. Combine all the ingredients in a nonreactive pan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low, and simmer, uncovered, stirring frequently, for 30 minutes, or until the mixture is thickened.

2. Prepare the jars, lids, and boiling-water bath. Fill the jars with the hot, thickened mixture, leaving 1/4 inch headspace. Wipe the rims with a clean towel and attach the lids securely.

3. Place the jars in the boiling-water bath, and when the water returns to a boil, process for 15 minutes. Remove the jars, cool, label, and store.

(Adapted from Herbal Vinegar.)





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