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
Difficulty: EasyServings
6 – 8
servingsIngredients
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
Directions
- 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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