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The simplest of sambals, 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

5 from 1 vote
Recipe by Anna Muller Difficulty: Easy

6 – 8



  • 4 Medium, firm tomatoes

  • 1 Small onion, thinly sliced

  • 1 – 2 red chilies, finely sliced

  • Salt to taste

  • Sugar to taste

  • Ground white pepper

  • White grape vinegar

  • Coarsely shredded coriander leaves to taste


  • 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.

Chef’s Hint

  • You can add some thinly sliced cucumber, if you like.

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