Sri Lankan Coconut Sambol (Chutney)
A staple in Sri Lankan cuisine, coconut sambol is a vibrant, spicy, and tangy condiment that pairs perfectly with rice, curries, or poppadoms. Made with fresh coconut, chilli, and lime, this quick and easy dish adds a burst of flavour to your favourite meals.
Time to Make: 15 minutes
Servings: 2–4
Ingredients
- 100g freshly grated coconut (or unsweetened desiccated coconut rehydrated with warm water)
- 1 medium red onion, finely chopped (about 80g)
- 1–2 fresh red chillies, finely chopped (adjust to taste)
- 1 tsp chilli powder (optional, for extra heat)
- Juice of 1 lime (about 2 tbsp, or to taste)
- ½ tsp salt (or to taste)
- 5g Maldive fish flakes (optional, for authentic flavour)
- 5g fresh coriander, finely chopped (optional, for garnish)
Method
Prepare the Coconut
- If using fresh coconut, finely grate it.
- If using desiccated coconut, soak 100g in about 50ml of warm water for 5–10 minutes, then drain and squeeze out excess water.
Combine Ingredients
- In a mixing bowl, combine the grated coconut, finely chopped red onion, and red chillies.
- Add the chilli powder (if using), salt, and Maldive fish flakes (if desired).
Add Lime Juice
- Squeeze the lime juice over the mixture and stir thoroughly to combine.
- Adjust the lime juice to your taste for the right balance of tanginess.
Taste and Adjust
- Taste the sambol and adjust the seasoning with more salt, lime, or chilli as needed.
Serve
- Transfer the sambol to a serving dish.
- Garnish with coriander, if desired, and serve fresh.
