Estimated reading time: 5 minutes
Indonesian Sambals
Indonesia is home to hundreds of sambal recipes, each with its own regional twist, but few are as strikingly fresh as sambal ijo. Also known as sambal hijau, sambal ijo Padang, or lado mudo (which actually means young green chillies), this vibrant Indonesian green chilli paste is a true staple in Padang and Minangkabau cooking.
Unlike the more familiar red sambals, sambal ijo celebrates all things green; it’s grassy, tangy, and aromatic, with just enough heat to wake up your palate without overpowering your meal. Think of it as a spicy Indonesian sauce that brings brightness and balance to any dish.
What Is Sambal Ijo?
The word sambal refers to a chilli-based condiment, and ijo (or hijau) means green. Put the two together and you get sambal ijo, a zesty green sambal that’s as versatile as it is addictive.
Traditionally found at Padang food stalls across Indonesia, sambal ijo is served with fried chicken, grilled fish, rendang, tempeh, tofu, or simply spooned over steamed rice.
Its combination of green chillies, green tomatoes, shallots, garlic, and lime juice gives it that unmistakable tang and fresh aroma that sets it apart from other Indonesian condiments.
Sambal Ijo Ingredients
To make this classic sambal ijo recipe, you’ll need:
- Green chillies – long green chillies for the base, plus bird’s eye chillies if you like extra heat
- Green tomatoes – for tang and balance
- Shallots – to add sweetness
- Garlic for depth and aroma
- Cooking oil to sauté everything together
- Salt & sugar – to balance heat and acidity
- Lime juice for that bright finish
- Fresh coriander leaves – optional, not everyone uses them, but I always do
- Optional extras – kaffir lime leaves, dried shrimp, or anchovies for extra umami
How to Make Sambal Ijo
If you’ve ever wondered how to make sambal ijo, it’s surprisingly simple. This sambal ijo Padang recipe keeps all the traditional elements but works beautifully in any kitchen.
This version is the foundation of many Indonesian sambal recipes, and you can adjust the spice level, salt, and tang to suit your own taste.
All we do is chop everything up, then cook it for a few short minutes.
Tips for the Perfect Sambal Ijo
- Use fresh, firm green chillies for that crisp “green” flavour.
- Don’t overcook the sambal, it’s meant to be lightly cooked, 5 minutes is the usual maximum cooking time. However, if you want, you could cook it for slightly longer for a deeper flavour. But no more than 10 minutes.
- Taste when you’re done and adjust salt, sugar, and lime juice to balance everything perfectly.
- For an extra savoury kick, stir in a touch of shrimp paste. Like a green sambal belacan!
How to Serve Sambal Ijo
Sambal ijo is incredibly versatile and can be used as a condiment, dip, or even a cooking paste. Try it with:
- Steamed rice and fried chicken (ayam goreng)
- Grilled fish (ikan bakar) or prawns
- Beef rendang or fried beef (dendeng balado)
- Tempeh or tofu
- Fresh vegetables (lalapan)
It’s equally good spooned over noodles, used as a base for stir-fries, or mixed with other sambals for a customised Indonesian green chilli sambal blend.
It makes a great marinade for roasts too.
Storage
Store your sambal ijo in a sterilised jar in the fridge for up to a week. Make sure to use a clean spoon each time you scoop some out to keep it fresh. For longer storage, freeze in small portions or top with a thin layer of oil to preserve the colour and flavour.
Variations
- Mild sambal ijo – reduce or skip the bird’s eye chillies. Use a green bell pepper for the flavout but not the heat.
- Fragrant sambal hijau with lime – add kaffir lime leaves or lemongrass when pounding/chopping.
- Chunky version – keep the paste coarse for extra bite.
Sambal ijo is more than just a sidekick; it’s one of Indonesia’s most exciting Indonesian condiments, adding life and colour to any dish it touches. Whether you make the fiery Padang-style sambal hijau Padang or a milder sambal ijo with green tomato, this green sambal will bring a bright, citrusy heat to your table.
Fresh, punchy and deeply Indonesian, it’s the perfect sambal ijo recipe to master if you love exploring Southeast Asian flavours.
Let me know if you make it. Any questions, just drop me a comment!
And you know the drill. If you make it, post it on Instagram and tag me @azlinbloor.
Lin xx
Sambal Ijo
Ingredients
- 200 g long green chillies
- 3 green birds eye chillies optional
- 2 green tomatoes
- 2 shallots
- 1 medium clove garlic
- 2 Tbsp vegetable oil
- ½ tsp salt
- 1 tsp white sugar
- 2 Tbsp lime juice
Instructions
- Roughly chop the chillies, tomatoes and shallots.
- Pound or blend into a paste. You can do this with a pestle and mortar or in a food chopper.Some people like a chunky sambal ijo, some like it smooth. So chop it to a coarse or fine paste, this is up to you.
- Heat oil in a pan and sauté the paste until fragrant and lightly softened, for 5 minutes, adding the salt and sugar. If you want a deeper flavour, you could go 10 minutes.
- Taste seasoning, then finish with lime juice for brightness and a citrus hit.
- Allow to cool, then store in a clean, airtight jar in th efridge for a week. You could also top it with a layer of il and it will last 2 weeks.