Mother Earth Living

Canning and Preserving Herbs: Mint Sambal

<em>Makes 8 half-pints</em>
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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.</p>
<p>• 4 cups fresh spearmint leaves, minced<br />
• 1 cup fresh parsley leaves, minced<br />
• 4 cups cored and chopped apples<br />
• 1 1/2 cups chopped onion<br />
• 1/2 cup golden raisins<br />
• 1/2 cup chopped or slivered blanched ­almonds<br />
• 1 1/4 cups light brown sugar, packed<br />
• 1 pint white wine vinegar, preferably ­flavored with mint<br />
• 1 tablespoon mustard seeds<br />
• 1 teaspoon coriander seeds<br />
• 1 teaspoon pickling salt</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>(Adapted from <em>Herbal Vinegar</em>.)</p>
<strong>DIY: </strong>
<a href=””>Boiling-Water Method of Preserving</a>
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<em>Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include</em> Recipes from an American Herb Garden <em>(New York: Macmillan, 1993) and</em> Herbal Vinegar <em>(Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.</em>
<p>Click here for the main article, <a href=””>
<strong>Canning and Preserving Herbs: 13 Recipes</strong>

  • Published on Feb 3, 2010
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