Description
A vibrant Sri Lankan coconut sambol made with fresh coconut, chili, lime, and shallots for a bold, spicy relish that comes together in minutes.
Ingredients
2 tsp chili flakes
1/2 tsp chili powder
1/2 tsp salt, or to taste
2 tsp Maldive fish chips (optional)
1 shallot, finely chopped
1 habanero or green chili, finely chopped (optional)
1 1/2 cups fresh shredded or grated coconut
2 tsp lime juice, or more to taste
Instructions
- Add chili flakes, chili powder, salt, and Maldive fish chips (if using) to a mortar and pestle and pound lightly until coarse.
- Add the chopped shallot and chili, then gently crush until combined without overworking.
- Add the shredded coconut and pound again until evenly mixed.
- Pour in the lime juice and mix until the coconut is well coated and evenly colored.
- Taste and adjust salt and lime juice as needed, then serve immediately.
Notes
Omit Maldive fish for a vegan or vegetarian version.
Use a milder chili for less heat or reduce chili quantities.
Desiccated coconut can be used; moisten it with warm water before mixing.
Freshly grated coconut provides the best texture and flavor.
Store in an airtight container in the refrigerator for up to 1 day and refresh with lime juice before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg
