Sri Lankan Coconut Sambol
Coconut Sambol is a raw Sri Lankan condiment made from freshly grated coconut, dried chili, lime juice, and onion — no cooking required. It comes together in minutes and adds sharp heat and bright acidity to rice, curry, or flatbread. Keep a batch on hand to sharpen up almost any meal.
Ingredients
- 1 cup coconut fresh, grated, coconut should be fresh for best flavor and texture
- 3 tablespoons red onion finely chopped
- 2 tablespoons dried red chili flakes adjust to taste
- 1 tablespoon Maldivian fish flakes optional for a fishy flavor, available in Asian markets
- 1 medium green chili sliced, for extra heat
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the grated coconut and finely chopped red onion. Mix gently to combine.
- Add the dried red chili flakes, Maldivian fish flakes (if using), and sliced green chili to the bowl. Mix together until all ingredients are evenly incorporated, ensuring that the coconut absorbs the vibrant flavors.
- Squeeze the lime juice into the mixture, ensuring that every bit of coconut gets a hint of tanginess. Season with salt to taste and mix thoroughly.
- Transfer the sambol into a serving bowl and adjust seasoning as desired. The sambol is ready to be served immediately.
Notes
For a brighter color, you can add a pinch of turmeric powder. If you're not a fan of spice, reduce the amount of chili flakes or omit the green chili.
Nutrition
Calories: 91kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gCholesterol: 0.1mgSodium: 689mgPotassium: 171mgFiber: 4gSugar: 2gVitamin A: 1190IUVitamin C: 5mgCalcium: 19mgIron: 1mg
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