Sri Lankan coconut chutney (Pol sambal)

Pol sambal is ubiquitous in Sri Lanka and can be found on almost every table. It is spicy, creamy, and a must-have.

This is a simple sambal to make, but do not let that fool you. I will ask that you resist the urge to make this in a blender; the pounding adds a very subtle nuance to the sambal, and the texture is so very critical. The red colour serves as a warning for the spice, but it is also very addictive.

This is a fantastic cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. I believe what makes this book special is the attention to detail, including recipes for every spice blend.

For more recipes from this cookbook, click here.

Ingredients:

1 teaspoon black peppercorns, lightly toasted

1 teaspoon Maldive fish flakes (optional)

1/2 onion, diced fine

1-2 teaspoons chilli powder

3/4 cup fresh grated coconut

Salt, to taste

Juice of 1/2 - 1 lime

Pound the peppercorns into a coarse powder in a mortar and pestle. Add the onion and pound into the pepper. Add the chilli and pound, mixing the ingredients in.

Add 1/4 of the coconut and pound it into the mix, making the coconut smoother. You want a texture, but it should be very fine. Remove the mix and add 1/4 of the coconut, pounding it again. Repeat until all the coconut has been pounded evenly. Mix all the ingredients with the salt and lime juice, tasting for salt, spice, and lime. Adjust as needed.

NOTE: The coconut should be pounded and not ground in a blender so that you get the perfect consistency. It takes time, but it is well worth the effort. In addition, do not add water; you want a coarse dry powder, so the mortar is the best way to achieve this.