Last Updated on May 20, 2020 by Chef Mireille
Sri Lankan Coconut Sambol – This coconut chile condiment from Sri Lanka can be added to anything for additional flavor. Add it to anything from salads to rice.
Chutney in India, Sambal in Indonesia and Malaysia or Sambol in Sri Lanka can be any variety of wet or semi-dry condiments used to add flavor and a little spice to foods. They can be made from any variety of ingredients including fruits, vegetables, spices and meat innards (usually gizards, liver, etc.). There is often great similarity in sambol/sambal/chutney across countries. This sambol reminded me so much of the Dried Shrimp Chutney from Karnataka I did here. Dried fish or shrimp is often added to sambol’s to add a salty, smoky flavor to them. Maldive fish is the most common addition used in Sri Lanka. I used these fried sprats I picked up at a local Sri Lankan market – any small dried fish can be substituted.
There are certain traditional processes that just can’t be replaced by using modern appliances. The slow and steady pounding releases the natural juices much differently then the ingredients whirring about in a food processor for a few seconds.
I saw this when I made fresh sambal in a cooking class I took in Malaysia. The mortar and pestle bowl got passed around from person to person as each ones’ arm would feel like it was about to fall off making enough sambal for the entire class. As we were pounding the chillies, we would constantly ask the instructor “Can we add the coconut now?” and she would say “No, not yet”. You would think we just won the lottery when she FINALLY said ok it was time to add the coconut. Then more pounding ensued. We thought the work was done and then it started again when we had to pound roasted coconut until it turned into a liquid form resembling chocolate for the rending. Although it may seem like I am complaining here, it’s all a big tongue in cheek as the cooking class was one of the best days I had in Malaysia. It was so much fun. If you ever have the opportunity to visit Penang. I highly recommend Nazlima’s Cooking Class and take the full day with the market tour. I guarantee you will get to see and taste so much amazing produce and foods!
If you’d like to get some more ideas for chuntey/sambol to add flavor to your foods, check these out!
- Seroendeng – Indonesian Coconut Peanut Sambal
- Apple Date Chutney
- Besan Chutney
- Sesame Seed Chutney
- Coconut Chutney
- Starfruit Sambal
This condiment can be served as a condiment to everything from fried foods to rice and curry.
Sri Lankan Coconut Sambol
- 1 tablespoons Maldive fish
- 2 teaspoons chili flakes
- ½ teaspoon salt
- Pinch of sugar
- 2 tablespoons grated shallot or chopped
- ½ cup frozen grated coconut defrosted (or freshly grated coconut)
- In a mortar and pestle, pound fish, chili flakes, salt and sugar until well pounded and fish is quite ground.
- Add shallot and pound until they soften.
- Add coconut and pound until the coconut starts to release liquid. Keep on pounding for 5 minutes or more, depending on how wet you prefer your sambol.