How to Make Sambal Matah (Traditional & Healthy Version)
Sambal Matah is a lively and aromatic condiment known for its fresh, zesty flavors, traditionally made with shallots, lemongrass, chillies, and coconut oil. While Sambal Matah is widely recognized in Bali, similar fresh relishes are made across South India, especially along the coastal stretches where coconut and fresh herbs are staples. In India, such raw chutneys are an essential part of a nutritious thali, bringing brightness and heat to the meal. This healthy Sambal Matah is a vegetarian delight, celebrated for its simplicity and bold taste, making it a perfect accompaniment for rice, millets, or even as a topping for khichdi during lunch. The combination of raw onions, green chillies, and coconut oil is reminiscent of Kerala's pachadi or Andhra's allam pachadi, making Sambal Matah a natural fit for Indian palates. Its crunchy texture and punchy flavor make it a favorite during festivals like Onam, where fresh, local ingredients are celebrated. The recipe is quick to prepare, light on calories, and pairs well with a variety of vegetarian dishes. If you’re seeking a healthy chutney for your calorie-tracking meal plan, this Sambal Matah is a must-try!
Ingredients
- 1/2 cup Shallots (or small Indian onions) (finely sliced)
- 1 Fresh lemongrass stalk (tender part, finely chopped)
- 2 Green chillies (thinly sliced, adjust to taste)
- 1 tablespoon Fresh coconut oil (nariyal tel) (cold pressed preferred)
- 2 Kaffir lime leaves (finely shredded, optional)
- 1/2 teaspoon Salt (sendha namak for vrat/fasting)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 inch Ginger (finely chopped (adrak))
- 2 tablespoons Coriander leaves (dhaniya) (finely chopped)
- 5 Curry leaves (finely sliced, for aroma)
Step-by-step instructions
Step 1 · Peel and finely slice the shallots (or small Indian onions)
Peel and finely slice the shallots (or small Indian onions). Place them in a mixing bowl.
Step 2 · Finely chop the tender part of the lemongrass stalk and add to the ...
Finely chop the tender part of the lemongrass stalk and add to the bowl.
Step 3 · Thinly slice the green chillies and add them along with chopped ginger
Thinly slice the green chillies and add them along with chopped ginger, if using.
Step 4 · Add finely shredded kaffir lime leaves
Add finely shredded kaffir lime leaves, curry leaves, and coriander leaves for aroma and freshness.
Step 5 · Sprinkle salt and drizzle the lemon juice over the mixture
Sprinkle salt and drizzle the lemon juice over the mixture. Toss gently to combine.
Step 6 · Heat coconut oil gently until just warm (do not smoke)
Heat coconut oil gently until just warm (do not smoke). Pour over the mixture and toss well.
Step 7 · Let the Sambal Matah sit for 5-10 minutes before serving to allow f...
Let the Sambal Matah sit for 5-10 minutes before serving to allow flavors to meld.
Why this recipe is healthy
Sambal Matah is a healthy choice as it is made from raw, fresh ingredients—minimally processed and rich in natural vitamins and minerals. The use of cold-pressed coconut oil, fresh citrus, and herbs ensures maximum nutrient retention. No frying, refined oils, or artificial additives make this dish perfect for calorie-conscious eaters and those seeking wholesome, plant-based options. Pairing with whole grains like brown rice or millets further enhances its nutritional profile.
A note on tradition
In South Indian homes, raw chutneys and relishes like Sambal Matah are common, especially in Kerala and coastal Karnataka, where coconut oil, fresh chilies, and onions are daily staples. Such preparations are favored during Onam and Vishu for their simplicity and freshness. Typically served as a side with rice or millets, these chutneys are enjoyed both on festive occasions and regular meals, highlighting India’s love for vibrant, fresh accompaniments.