Cucumber Sambol
This is my version of a super-simple sambol that is crisp and refreshing and makes an excellent accompaniment to curries. But don’t be fooled – like many things in Sri Lanka, it’s also laden with chilli. Instead of the more traditional red tomatoes, I use green ones as I like the extra tang and crunch they bring, but if red is all you have, don’t let that stop you. It will be just as delicious.
Ingredients 7
1 telegraph cucumber, peeled, seeds removed, cut into 3 mm (1/8 in) thick half-moons
2 green tomatoes, small, diced into 1 cm (1/2 in) pieces
100 g eschalot, finely sliced
3 green bird’s eye chillies, finely chopped
salt flakes
black pepper, freshly ground
1 ‒ 2 limes, juiced
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Method 3
Peel the , cut it in half lengthways, and scrape out the seeds. Cut the cucumber halves into 3 mm (1/8 in) thick half-moons and place in a bowl.
Cut the into a small (about 1 cm/1/2 in) dice and add to the bowl with the .
Add the and , and season generously with salt flakes, black pepper, and . This is best served on the day you make it – if you let it sit for too long, it will release a lot of liquid and lose its crunch.
