1 large quince
salt and chilli powder to taste
1 tablespoon finely chopped shallot (optional)
Peel the quince and grate the flesh finely on a stainless steel grater.
Sprinkle with 1/2 teaspoon salt and 1 teaspoon chilli powder, mix
lightly with the fingers, then taste and adjust seasoning. Because it
is not eaten in large quantities, the sambal should be quite strongly
flavoured - hot with chilli, salty, and sour. The quince should provide
the sour flavour but if you like to emphasise it, add a good squeeze of
lime or lemon juice. Mix in shallot just before serving.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)