Lesotho: Beetroot, Orange and Pumpkin Sambal


800 g cooked beetroot, peeled and diced
1 cinnamon stick
450 g pumpkin, peeled and finely grated
finely-grated zest of 2 oranges
1 tbsp mustard powder
600 ml malt (or red wine) vinegar
220 g granulated sugar
1/2 tsp cayenne pepper
1 tbsp curry powder


Combine all the ingredients in a large pan and bring to a boil.
Reduce to a simmer, cover and cook for 30 minutes, stirring

Allow to col a little then spoon into sterilized jars and seal.
Allow to mature for at least 3 weeks before using. Store in a
cool, dry, place.