Mint Sambol is a Sri Lankan recipe akin to Pachadis or Thogayals of South India. It takes mint leaves, onion, garlic and chilli and grinds them with sultanas and coconut for sweetness, and lime juice for tang. It is a great accompaniment to rice or any Indian or Sri Lankan spicy dish.
I have blended this to a smooth paste, but you can also grind it to a more chunky mixture. That is also very nice.
Similar recipes include Spinach Thogayal, Carrot Sambol, and Andhra Spinach Pachadi.
Browse all of our Sambol recipes and all of our Sri Lankan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
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A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.
Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.
Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.
Are you looking for Indian Chutneys? Try Coconut and Tamarind Sambol, Fresh Radish and Mint Chutney, Red Radish Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
Also try Fennel and Lemon Chutney. And Malabar Spinach in Spicy Gravy.
You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Spinach recipes are here. You might also like to explore our Mid Autumn recipes.
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