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.)
Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include Recipes from an American Herb Garden (New York: Macmillan, 1993) and Herbal Vinegar (Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.
Click here for the main article, Canning and Preserving Herbs: 13 Recipes .
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