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.
Also known as: Sambaro/Cooked Carrot, Mango and Chili Relish
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!
- Add the carrots and mango and stir.
- 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.
- Uncover and let the mixture dry out.
- Cool before serving. Store leftovers in refrigerator, eat within a week.