Sambal Cabe Ijo Padang - green sambal from Padang

Ingredients

• 100 ggreen chillies
• 4shallots
• 1 tbsplime juice
• 3green tomatoes
• 1 tsppalm sugar
• 1 tspsalt
• 50 ganchovies
• 2 tbspoil

Instructions

1. 1

   Steam the chillies

   Steam the green chillies until soft.

2. 2

   Slice the tomatoes

   Cut the green tomatoes into thin strips.

3. 3

   Pound the mixture

   Pound or grind the chillies and shallots coarsely, then mix in the lime juice.

4. 4

   Fry the chillies

   Heat the oil in a pan and fry the chilli, shallot and lime juice mixture for 3 minutes.

5. 5

   Add the tomatoes

   Add the tomatoes, salt and palm sugar, then mix well.

6. 6

   Stir in anchovies

   Add the anchovies and mix well.

7. 7

   Simmer until tender

   Let the sambal simmer gently until the tomatoes are cooked and very tender.

What is sambal cabe ijo?

Sambal cabe ijo is a green chilli sambal associated with Padang, in West Sumatra, Indonesia. It is served as a condiment, bringing heat and savoury depth to a meal.

This version combines coarsely pounded chillies and shallots with lime, green tomatoes and anchovies. Gentle simmering softens the tomatoes and brings the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chillies and tomatoes contribute most of the carbohydrate, while the oil supplies most of the fat; the anchovies provide the recipe's main protein source. Serve a modest spoonful with rice and vegetables or another protein-rich dish to make it part of a more balanced plate.

Choosing the ingredients

Green chillies: the recipe does not specify a variety, so choose chillies to suit your preferred heat level. Steaming them first softens them for pounding.

Green tomatoes: use firm, unripe tomatoes and slice them thinly so they become tender as the sambal simmers.

Anchovies: these add a salty, savoury note. Taste before adding extra salt, as anchovies can vary in saltiness.

Getting the texture right

Coarse grind: pound or grind the chillies and shallots roughly rather than turning them into a smooth purée. The resulting sambal should retain some texture.

Tender finish: keep the heat gentle after adding the tomatoes and anchovies. The tomatoes are ready when they are very soft and cooked through.

Managing the cooking

Initial fry: cook the chilli, shallot and lime mixture in the oil for 3 minutes, as directed, before adding the tomatoes. Stir so the mixture cooks evenly.

Final simmer: the recipe gives no fixed simmering time, so use the tomatoes as your cue rather than relying on a timer. Keep the pan at a gentle simmer until they are very tender.

Serving the sambal

Rice: serve the sambal as a condiment beside steamed rice, where its salty, tangy flavour can season each mouthful.

Other dishes: it also works alongside a simple meal of vegetables or other savoury dishes. Start with a small spoonful and add more to taste.

Recipe notes & tips

• Wear gloves when handling chillies if your skin is sensitive to them.
• Slice the tomatoes thinly so they soften evenly during the simmer.
• Keep the chilli and shallot mixture coarse for a textured sambal.
• Stir as the mixture fries to help it cook evenly.
• Taste before adding any extra salt because the anchovies are savoury.

Variations

• Adjust the heat: choose milder or hotter green chillies to suit your preference.
• Use a mortar: pound the chillies and shallots by hand for a coarse texture.
• Change the oil: use a neutral cooking oil if you want the other flavours to stand out.
• Make it without anchovies: omit them for a different, less savoury version.
• Serve it fresh: spoon the sambal alongside rice and vegetables as a condiment.

Common mistakes to avoid

• Grinding too finely: the sambal loses its coarse texture; stop while small pieces remain.
• Cooking too quickly: the tomatoes may not become tender; keep the final simmer gentle.
• Adding salt too soon: anchovies can be salty; taste the finished mixture before seasoning further.
• Using thick tomato slices: they take longer to soften; cut the tomatoes into thin strips.
• Skipping the initial steaming: the chillies will be less soft for pounding; steam them until tender first.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot, stirring regularly.

Frequently asked questions