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The simplest of sambals, this recipe. And you can adjust the heat as much as you like by adding less or more chilies. You can even omit it if you really want a cooling side dish to a spicy curry. Whatever you do, season it well with the simple seasonings and for a change, hold back on the salad oil.

Tomato & Onion Sambal


  • 4 medium, firm tomatoes
  • 1 small onion, thinly sliced
  • 1 2 red chilies, finely sliced
  • salt
  • sugar
  • ground white pepper
  • white grape vinegar
  • coarsely shredded coriander leaves to taste

Chef's hint: You can add some thinly sliced cucumber, if you like.


Halve the tomatoes and remove the seeds with a teaspoon. Reserve the seeds if you like for a soup or stew. Slice the tomato shells into thin slices and place in a salad bowl and add the onion and chili.

Season the mixture to taste with the salt, sugar and pepper and sprinkle (to taste) vinegar over. Toss lightly with a fork and spoon and chill for an hour before serving with a curry.

Serves 6 8