Mint Sambol


  • 1 oz / 30 g mint leaves
  • 4 black peppercorns
  • ½ tsp coarse sea salt
  • ½ tsp sugar
  • 1–2 fresh green chillies, deseeded and chopped
  • 3–4 garlic cloves, peeled and chopped
  • 2 tbsp toasted desiccated coconut
  • lime juice, to taste


Put the mint leaves, peppercorns, salt and sugar in a mortar, and pound to a paste. Add the chillies and garlic, and pound until well mixed. Scrape into a bowl, mix in the coconut and stir in lime juice to taste.


Omit the peppercorns, replace the garlic with one finely chopped shallot, add a tablespoon of ground almonds, and instead of just the mint, use a mixture of chopped fresh leaves, chosen from chives, coriander leaves, parsley, mint, watercress and rocket.