Thosai Sambol | Sri Lankan Coconut and Tamarind Sambol | Coconut and Tamarind Chutney

Coconut and Tamarind Sambbol

You can’t help but love this Chutney. It goes well with dosa and dosa-like dishes such as idli, paniyaram and uttapam. It can also accompany any Indian or Sri Lankan meal. A typical Sri Lankan meal will consist of  various curries, rice, roti and several sambols and side condiments, all served together to create a lovely layered blend of tastes. In many ways Sri Lankan Tamils took the Tamil Nadu cuisine and made it their own.

This sambol is coconut-y for sure, with a little heat, gingery and some sourness from the tamarind. It is divine!

Are you looking for chutneys and sambols? Try Mint Sambol, Carrot Sambol – a Jaffna-Style Salad, Red Radish Chutney, and Coriander and Coconut Fresh Chutney.

Or do you want Sri Lankan dishes? Have a look at Mung Dal with Coconut Milk | Sri Lankan Style, Red Radish Chutney, and Fenugreek Kuzhambu.

You can find some more Indian Chutney recipes here, and other Sri Lankan dishes here. Browse other Coconut recipes. All of our Indian dishes are here and our Indian Essentials here. Or take time out to explore all of our easy Mid Summer recipes.


Coconut and Tamarind Sambbol

Thosai Sambol | Sri Lankan Coconut and Tamarind Sambol

45 g tamarind pulp
0.5 – 1 cup warm water
4 green chillies
2 cloves garlic, crushed
1 Tblspn crushed ginger
2 tspn turmeric powder
1 tspn salt
1 cup coconut – fresh, frozen or dried

Soak the tamarind pup in the water for 10 – 15 mins. Strain, reserving the water/puree and discarding the seeds and fibres.

Put the garlic, ginger and chillies in the food processor (or use a hand held blender, spice grinder or a mortar and pestle) and pulse or grind to a pasted, adding just a little tamarind water to help it grind. Add turmeric, salt and coconut and blend again, adding more tamarind water as necessary. Add enough of the remainder of the tamarind water to achieve your desired consistency, and mix well.

Place into a serving bowl. It will last a week in the fridge.

This can be made as a wet chutney, served quite runny, or thicker to mix into rice. To make it thinner, just adjust the water while grinding. Enjoy!


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