3 Tbs. sun flower or oilve oil
3 Cloves garlic, sliced
2 Inch ginger, sliced
1 Medium onion, chopped
4 Dry chilly, each cut into 3 pieces
1/2 Tsp. turmeric
1/2 Tsp. cumin
1/2 Tsp. coriander
1 Tsp. roasted curry powder
1 Tsp. salt
½ cup dry fish
1/2 Cup apple cider vinegar
1/2 Cup water
4 Tbs. sugar
3 under-ripe mangoes, cut into 1/2 inch dice (about 2 cups)
1_ Heat oil in a pot over medium heat, add onion, garlic and ginger. Saute until soft.
2_ Stir in dry chilly, mango, dry fish, cumin, coriander, turmeric and roasted curry powder. Give a stir.
3_ Add vinegar, water and sugar, cover the pot with a lid and cook over a low flame for about 30 minutes and give a good stir.
4_ Add salt again give a stir and cook covered another 5 to 10 minutes.
5_ Let the sambol cool completely in the pot, when cool serve it with rice and curry or roshi and curry. Keep covered in a jar refrigerated up to a month.