This recipe is an exception to the rule of eating quince raw. The salting does soften the quince, and sets up a bit of a fermentation. Sambal is essentially any condiment that is eaten with curry, though this is good with other kinds of dishes, too.

1 ripe quince
2 t salt
1 small onion, peeled and grated
1 clove garlic, minced
1 small fresh hot pepper, seeded, ribbed, and minced; or 1/2 t red pepper flakes
2 T sugar
2 T lemon or lime juice

1. Peel quince. Halve an core. Or halve, then peel and core. Coarsely grate. Transfer to a bowl and sprinkle with 2 t salt. Set aside for a couple of hours, or at least one hour.

2. Rinse quince, drain, and dry thoroughly, squeezing out as much moisture as you can. A kitchen towel is good for this. Combine with remaining ingredients, and, if you have time, let sit for a bit to allow flavors to marry. Refrigerate if you aren’t going to use it for several hours.