Mint sambal

Name: Mint sambal
Yield: Makes about ½ cup
Cuisine: Sri Lanka
Ingredients: 20 g (¾ oz/1 cup) (loosely packed) mint leaves, chopped; 1 small red onion, finely chopped; juice of ½ lime; 5 cm (2 in) piece ginger, peeled and chopped; 3 long green chillies, halved, seeded and coarsely chopped; 1 garlic clove, finely chopped; 30 g (1 oz/⅓ cup) grated fresh coconut

Preparation info

Makes about
½ cup

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

This is more a South Indian accompaniment and is great with Dosai or Iddili. It is also delicious sprinkled on hot rice just before serving.

Ingredients

20 g (¾ oz/1 cup) (loosely packed) mint leaves, chopped
1

Asia
Sri Lanka
Condiment
Spicy
Vegan
Gluten-free

Method

Place all the ingredients and ¼ cup water in a mortar and pestle or food processor and grind until smooth.

Mint sambal will keep, refrigerated, for up to 2 days.