A Sri Lankan staple “chutney” made of fresh coconut and chilies! A recipe for a delicious side with hopper, idlis, and everything else!
Ingredients:
- 1.5 cups fresh grated coconut
- Juice of one lime
- 1 green chili, roughly chopped
- 1 tablespoon coriander, chopped
- 3 tablespoons onion, chopped
- 1 teaspoon Kashmiri chili, ground
- 1/2 teaspoon salt
Instructions:
- Combine all ingredients in a chopper or food processor until ingredients are finely mixed. You can also do this with a mortar and pestle.
- Chill before serving.
- Serve with rice, dosas, hoppers, or chapattis.
Recipe Credit: I opened my recipe box one day to find this mysteriously inserted recipe, in lovely handwriting, inside. I couldn’t figure out where it came from, until one day my daughter confessed, that my niece Priyanka Mariwala had inserted it as a surprise gift. To Priyanka, who loves coconut, thank you, sweetheart!
Critical Ingredients:
The ground Kashmiri chili can be substituted with paprika. The green chilies are essential as they give the flavour, but if ground Kashmiri chili/ paprika is not available, the sambol will still taste great.
