Sambal Ijo (Indonesian Green Chilli)
This Sambal Ijo is a spicy, green condiment, the colour comes from the green birds eye chillies and green tomatoes used, although I go a step further by adding some coriander (cilantro) leaves to my recipe too.
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Servings: (Makes about 200g/7 oz)
Calories: 39kcal
Equipment
- 1 Knife
- 1 Chopping board
- 1 Food chopper
- spoon aas needed
- jar for storage
Ingredients
A
- 12 mild green chillies like jalapeños
- 2-3 birds eye chillies
- 2 green tomatoes or tomatillos
- 2 shallots
- 1 small garlic clove
- 1 small handful fresh coriander (cilantro)
- 2 Tbsp water
B
- 1 Tbsp vegetable or peanut oil
- 1 tsp white sugar
- ½ tsp salt
- juice of ½ a lime
Instructions
- Place all ingredients A in a food chopper and chop to a coarse blend. You could also go for a smooth blend here but I think the sambal tastes so much better with texture.12 mild green chillies like jalapeños, 2-3 birds eye chillies, 2 green tomatoes or tomatillos, 2 shallots, 1 small garlic clove, 1 small handful fresh coriander, 2 Tbsp water
- Heat the oil in a frying pan or small wok on medium heat.1 Tbsp vegetable or peanut oil
- Sauté the chopped ingredients, adding the sugar and salt in. Stir occasionally, you’ll be cooking this for about five minutes, by which time that lovely aroma will be filling up your kitchen.1 tsp white sugar, ½ tsp salt
- Take off the heat and stir the lime juice in.juice of ½ a lime
- Transfer to a clean jar and it should keep for a week in the fridge.
Nutrition
Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 64mg | Fiber: 2g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 21mg | Calcium: 3mg | Iron: 1mg
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