Salads & starters

Ambarella sambol (ambarella sambol)

A fresh, tangy sambol made from grated ambarella (Ceylon plum), spiced with chili and lime. It is served every day alongside rice to refresh the spicier dishes.

15 min
4 servings
Easy
Budget-friendly
🇱🇰 Sri Lanka

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Ingredients

1 Red onion
2 Fresh green chilies
1 Lime (juice)
1 tsp Salt

Spices & seasoning

Ground black pepper

Optional extras

1 tbsp Coriander leaves, finely chopped

On the side

300 g Cooked white rice

Nutrition facts

17 kcal per serving

Protein: 0.5 g
Carbohydrates: 2.3 g
of which sugars: 1.7 g
Fat: 0.4 g
Fiber: 1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the ambarellas, remove the central seeds and grate the flesh finely.
Slice the red onion very thinly and cut the green chilies into thin rounds, removing the seeds if you want less heat.
Mix the grated flesh, onion and chili in a bowl.
Pour over the lime juice, add the salt and pepper, then mix gently with your hands.
Let it rest for 10 minutes so the flavours blend, then taste and adjust the acidity before serving.