The chilli fire is dialled back here by palm sugar sweetness. Sambal bajak would win hands down in any tomato chilli jam wars.
Roughly chop the tomatoes, chilli (with the seeds) and shallot. Heat half the oil in a frying pan and cook the vegetables until soft and wilted.
Pound to a paste with a large pestle and mortar, adding the sugar, salt and tamarind paste. (You could use a food processor, but try not to lose the texture.) Return to the pan with the remaining oil and cook to reduce the liquid and turn the sambal a darker red. Spoon off the excess oil, if you like, and save it for cooking. Leave the sambal to cool.
© 2019 All rights reserved. Published by Murdoch Books.