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.

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