Tomato Sambal
A fresh, vibrant South African-Indian style relish with tomatoes, cucumber, onion, and fresh herbs in a zesty vinegar dressing.
Fresh, vibrant, and incredibly simple! The tang from vinegar, heat from fresh chillies, and crisp crunch of cucumber and onion create the perfect balance of flavour. It pairs beautifully with fish fry, curries, roti, naan, or grilled meats, and tastes even better as it marinates.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Prep Vegetables & Mix Dressing
Add the diced tomatoes, diced cucumber, finely diced onion, chopped chillies, mint, and parsley or coriander to a large mixing bowl.
- 2
In a separate small bowl or jug, whisk together 2 tbsp vinegar, 1 tsp salt, and black pepper to taste until the salt dissolves.
The rest of this recipe
There’s 4 more ingredients and 2 more steps to go.
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Ivana Sanshia’s note
Making this sambal an hour or two in advance is the secret! The vinegar slightly pickles the fresh onions and chillies, taking off their raw harshness while building a lovely, balanced tang.
Mum’s note
Deseed your tomatoes before dicing if you plan to let the sambal marinate for a long time! Removing the watery cores keeps the sambal crisp and prevents the dressing from becoming too diluted.
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