How to Make Sambal Bajak (Traditional & Healthy Version)
Sambal Bajak is a vibrant and spicy chutney that has carved a niche in Indian kitchens, especially in regions with a love for bold flavors. While the dish traces its roots to Indonesia, Indian adaptations of Sambal Bajak are popular, particularly in coastal areas and among communities that celebrate robust, tangy condiments. This unique relish combines roasted red chillies (lal mirch), tomatoes (tamatar), onions (pyaz), garlic (lahsun), and a medley of Indian spices, resulting in a delectable blend that elevates simple home-cooked meals. The Indian-style Sambal Bajak is renowned for its fiery taste and versatility. It can be enjoyed as a side accompaniment during lunch, especially with steamed rice (chawal) or millet rotis (bajra roti). Its deep, smoky notes come from roasting the ingredients on a tawa, infusing the chutney with a rustic, earthy aroma. The health-conscious version uses minimal cold-pressed oil and fresh ingredients, making it perfect for calorie trackers. Sambal Bajak is also a delightful addition to festival spreads, particularly during monsoon and harvest celebrations in Western India, where tangy and spicy condiments are a staple. This recipe encapsulates the spirit of traditional Indian cuisine—simple, nutritious, and bursting with flavor. Whether you're looking to spice up your lunch or searching for a healthy, vegetarian side dish, Sambal Bajak offers an authentic experience that brings together India's love for spices and wholesome ingredients.
Ingredients
- 6-8 Red chillies (lal mirch) (fresh or dried, adjust to taste)
- 2 medium Tomatoes (tamatar) (chopped)
- 1 medium Onion (pyaz) (sliced)
- 5 Garlic cloves (lahsun) (peeled)
- 1 tablespoon Tamarind pulp (imli) (soaked in warm water)
- 1 teaspoon Jaggery (gur) (optional, for mild sweetness)
- 1/2 teaspoon Mustard seeds (rai)
- 1/2 teaspoon Cumin seeds (jeera)
- 6-8 Curry leaves (kadi patta) (fresh)
- 1 tablespoon Cold-pressed groundnut oil (or sesame (til) oil)
- to taste Salt
Step-by-step instructions
Step 1 · Heat a tawa or heavy-bottomed pan on medium flame
Heat a tawa or heavy-bottomed pan on medium flame. Dry roast the red chillies, onion slices, and garlic cloves for 4-5 minutes until they develop a smoky aroma.
Step 2 · Add chopped tomatoes to the pan and continue roasting until they so...
Add chopped tomatoes to the pan and continue roasting until they soften and the skins blister.
Step 3 · Transfer the roasted ingredients to a plate and let them cool slightly
Transfer the roasted ingredients to a plate and let them cool slightly.
Step 4 · In a small mixer jar
In a small mixer jar, blend the roasted mixture with tamarind pulp, jaggery (if using), and salt. Grind to a coarse paste. Add a little water if required.
Step 5 · Heat oil in a kadai
Heat oil in a kadai. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves.
Step 6 · Pour the ground paste into the kadai
Pour the ground paste into the kadai. Stir well and cook on low flame for 5-6 minutes until the oil separates and the flavors meld.
Step 7 · Remove from heat
Remove from heat, cool, and serve as a spicy accompaniment with rice, dal, or rotis.
Why this recipe is healthy
This version of Sambal Bajak is a healthy choice as it uses minimal oil, fresh vegetables, and natural spices, avoiding preservatives and excess salt. The inclusion of tomatoes and garlic supports immunity, while the fiber aids digestion. It is a great way to add flavor to meals without adding empty calories, ideal for those tracking their daily intake.
A note on tradition
While Sambal Bajak has Indonesian roots, its Indian adaptation is most popular in Western coastal regions such as Maharashtra and Goa, where spicy, tangy chutneys are a daily affair. It’s often served during harvest festivals like Makar Sankranti, where fresh condiments heighten the festive fare. The recipe reflects the Indian ethos of customizing global flavors to suit local palates, making it a cherished side dish in many Indian homes.