Lunu Miris - Chili and Onion Sambal
A fiery, tangy Sri Lankan chili and onion sambal made with just 4 ingredients and ready in 10 minutes. The perfect partner for kiribath, coconut roti, hoppers and rice.
Equipment
- mortar and pestle
Ingredients
- 1 cup shallots
- 1 tbsp chili flakes
- ¾ tsp salt
- 2 tsp lime juice
- ½ tsp chili powder
Instructions
- Peel and slice the shallots. It's easier to pound if sliced.
- Add the sliced shallots to a mortar and pound them until they start to break down. Mix in the chili flakes and continue pounding until the mixture turns into a rough, mushy paste. If you’re using chili powder, add it at this stage and mix well.
- Finally, add the salt and lime juice, then pound everything together until it’s well combined. Taste and adjust the seasoning as needed, and your sambal is ready to serve!
Notes
- No shallots? White onions work as a substitute, but the flavour will be sharper.
- Food processor method: Pulse the shallots and chili in short bursts until coarse, then stir in the salt and lime. Don't over blend.
- Heat level: Adjust the chili flakes to taste and skip the chili powder for a milder version.
- Best eaten fresh, on the day it's made.
- Leftovers keep in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 50 kcal | Total Carbs: 11 g | Protein: 2 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Sodium: 480 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 671 IU | Vitamin C: 6 mg | Calcium: 30 mg | Iron: 1 mg | Net Carbs: 9 g
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