RAW CHUTNEY SAMBALS
This South African Recipe Serves 1-2
This Raw Chutney Sambals recipe is very well known in South Africa, mostly throughout the Indian society. It is a spicy & simple plate of basic vegetables that can go with an assortment of dishes from curries to barbecues.
Growing up, my gran used to always prepare this sambals & referred to it as Putt Chutney – I figured it’s probably a translation from her South Indian background. She enjoyed the sambals as is & occasionally ate it with a slice of bread. I loved eating this especially on those hot summer days.
This Raw Chutney Sambals is meant to be spicy, but can be altered with the amount of chillies used.
Raw Chutney Sambals Ingredients:
- 1 small onion
- 3-4 green chillies
- 1 tomato
- Salt to taste (about 1 teaspoon)
- 1 teaspoon white spirit vinegar
- Chop one small onion & set aside.
- Dice one tomato & set aside.
- Cut off the ends of the green chillies & then chop into pieces.
- Next, combine the chopped onion, tomato & green chillies in a bowl.
- Add salt & vinegar & mix well.
- Serve as is, accompanied with bread, or with curries, braais & many more dishes.
Tip: This Raw Chutney Sambals can be prepared early & refrigerated without seasoning with salt & vinegar until it is ready to be served. If the sambals is seasoned too early before serving, it tends to get soggy & the vegetables are not as fresh & crunchy.