This is a relatively milder sambal with a sweet-sour flavour.

  • 5 red Chillies (approx. 6 - 9 cm. long).
  • 1 dessertspoon Tamarind paste (skin and stones removed).
  • 1 tablespoon Palm sugar (preferably but other brown sugars would be suitable)
  • ½ teaspoon salt.
  1. Homogenise the washed, diced chillies with the salt, tamarind paste and palm sugar by grinding or in a food processor.
  2. Will keep in fridge for about 3 - 4 weeks.