This recipe originally accompanied Lobster Curry.

　　Quinces were once so prolific that they were preserved by salting, drying and packing in wickerwork containers. They were also candied and, as in this Cape Malay recipe, made into a sambal which is delicious with curry, as well as with smoked fish dishes. Unlike most sambals, which should be made shortly prior to serving, this may be made a day or two ahead.

Ingredients

　　1 ripe quince

　　salt

　　1 small onion, grated

　　2 ml (1/2 teaspoon) crushed garlic

　　1 small red or green chilli, sliced, seeded and finely chopped

　　30 ml (2 tablespoons) sugar

　　30 ml (2 tablespoons) lemon juice

　　Peel and core the quince, and grate coarsely or slice into the finest slivers. Pile in a bowl, sprinkle with salt and set aside for 1-2 hours. Rinse under cold running water, drain well, and dry thoroughly with a clean tea towel. Mix with the remaining ingredients, cover and chill until required.

　　Lannice Snyman shares her tips with Epicurious:

　　· According to Snyman, a sambal is "Any tasty side dish that you serve with a curry." This delicious treat was created to accompany Snyman's Lobster Curry, but it would pair equally well with any Indian-, Malaysian-, or Thai-inspired dish.