Sambol

Sambol is a category of Sri Lankan coconut-based relishes and chutneys, with pol sambol (coconut sambol) being the best known. The term encompasses a family of condiments built around grated coconut and flavored with chili, lime, and salt, often including dried fish or other seasonings.

Pol sambol typically mixes freshly grated coconut with red chili powder or chopped red chilies, lime or lemon juice, and salt. Dried Maldive fish (dried tuna) is a common addition, as are finely chopped onions or shallots. Some versions incorporate a touch of sugar or jaggery to balance heat, and vegetarian preparations may skip the fish. Variations exist across households and regions, reflecting available ingredients and personal taste.

Preparation usually involves combining the ingredients and mixing them to a loose, textured paste. Traditional methods use a mortar and pestle to release aromatic oils, while modern cooks may use a spoon, knife, or blender. The goal is to achieve a balance of heat, acidity, and salt with a noticeable coconut texture.

Culinary use centers on pol sambol as a staple accompaniment to Sri Lankan meals. It is commonly served with rice and curry, and also pairs with hoppers, string hoppers, or other staples, providing a bright, spicy contrast to milder dishes. The versatility of sambol extends to other chutney-style blends within Sri Lankan cuisine, though pol sambol remains the most iconic variant.

Storage and safety: refrigerated pol sambol should be kept in a sealed container and consumed within a few days to maintain freshness and prevent spoilage.