Beetroot, Orange and Pumpkin Sambal

Ingredients:

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

Cooking Instructions:

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

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