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Sambal ijo green chilli sambal from Indonesia in a glass jar with a spoon on a wooden board, a spicy condiment made with green chillies and tomatoes.

Sambal Ijo

Azlin Bloor
Discover sambal ijo, Indonesia’s vibrant green chilli sambal from Padang. Fresh, tangy and spicy, it’s the perfect condiment.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Condiments
Cuisine Indonesian
Servings 8 (makes about 250 g)
Calories 57 kcal

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.

Nutrition

Calories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 292mgPotassium: 90mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 14mgCalcium: 8mgIron: 0.2mg
Keyword chillies, sambal, sambal hijau
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