Amba Sambol
Amba Sambol is a bright, crunchy Sri Lankan salad made with tart green mango, sweet fresh coconut, sharp onion, and savory dried shrimp. It is quick to make, intensely refreshing, and delivers a balanced mix of sour, spicy, salty, and fragrant flavors.
Ingredients
Sambol
- 250 ggreen mango, peeled and julienned
- 60 gsmall red onion, very thinly sliced
- 40 gfresh grated coconut
- 20 gdried shrimp, finely chopped
- 1 small (8 g)fresh red chili, thinly sliced
- 20 mllime juice
- 2 gsalt
- 0.5 gblack pepper
Optional tempering
- 5 mlcoconut oil
- 2 gmustard seeds
- 6 leavescurry leaves
Instructions
- 1
Prepare all the ingredients first: peel and julienne the green mango into thin matchsticks, slice the onion and chili very thinly, and finely chop the dried shrimp so it distributes evenly through the salad. Fine, even cuts help the sambol taste balanced and make it easier to mix quickly.
- 2
In a mixing bowl, combine the green mango, onion, grated coconut, dried shrimp, chili, lime juice, salt, and black pepper. Toss well with clean hands or two spoons for 1-2 minutes, lightly squeezing the mixture so the mango softens slightly and absorbs the seasoning without turning mushy.
- 3
For extra aroma, make a quick tempering: heat the coconut oil in a very small pan over medium heat, add the mustard seeds, and let them pop for a few seconds. Add the curry leaves and fry briefly until fragrant, about 10 seconds. Do not burn them.
- 4
Pour the hot tempering over the salad and toss immediately. If skipping the tempering, taste and adjust with a little more lime or salt if needed. The finished sambol should be sharp, spicy, lightly salty, and fresh.
- 5
Serve right away for the best crisp texture. This sambol works as a side dish with grilled fish or chicken, or as a punchy small salad on a low-carb menu.
Nutrition per serving
Notes
- •Use a firm, sour green mango rather than a ripe one; ripe mango will make the salad sweet and soft.
- •If your dried shrimp is very salty, rinse quickly and pat dry before chopping.
- •For a milder version, remove the chili seeds or use half the chili.
- •The tempering is optional but gives the sambol a more authentic Sri Lankan aroma.
Background
Sambols are an essential part of Sri Lankan meals, adding freshness, heat, acidity, and texture alongside rice, curries, and grilled foods. Mango sambol is one of the island's vibrant variations, especially popular when tart green mangoes are in season and paired with coconut and dried seafood for contrast.
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