Sambharo (Cooked Carrot, Mango and Chili Relish)



Who ate all the Sambharo? I did. Really, I did. Not really, wish I did though.

This super easy to make pickle goes well with rice pilafs and lentil curries. I make cheese and Sambharo sandwiches, much to the horror of my not-East African hubby.

Recipe: Sambharo

Also known as: Sambaro/Cooked Carrot, Mango and Chili Relish

Categories: Condiments; Pickles and Relishes

Accompaniments: Eaten with rice meals

Servings: Makes 2 1/2 cups


  • 2 medium-size carrots, peeled and cut into thick, julienne style, 2-inch long strips
  • 5 green chillies or jalapeno peppers, slit
  • 2 medium-sized raw mango (keri), peeled and cut into thick strips
  • 3 Tbsp oil
  • 2 Tbsp tomato paste
  • 1 tsp black mustard seeds (rai)
  • 1 tsp garlic paste
  • 3/4 tsp salt (or to taste)
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric powder (hardar)
  • 3 Tbsp lemon juice
  • 1 Tbsp brown sugar or jaggery (gor)
  • 1/2 cup water


  • In a pot/frying pan with a lid, heat the oil on medium heat.
  • Add the mustard seeds and let them crackle.
  • Add the fresh chillies/jalapeno peppers and fry them in the oil till their skins have white spots on them. Cover pot while doing this so that you don’t choke on the chili fumes!
Mustard seeds, chillies

Mustard seeds, chillies

  • Add the carrots and mango and stir.
Add carrots and mango

Add carrots and mango

  • Add the garlic and tomato paste.
  • Add the salt, red chili powder, turmeric powder.
  • Stir well and let the mixture heat through.
  • Add the lemon and brown sugar/jaggery.
  • Add the water and cover.
  • Let the carrots soften, about 5 minutes.
Softening the carrots

Softening the carrots

  • Uncover and let the mixture dry out.
  • Cool before serving. Store leftovers in refrigerator, eat within a week.



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