Open the jar and it's brighter and grassier than its red sibling, the same soft, slightly chewy strands of freshly grated coconut, but laced with fresh green chilli, ginger and curry leaves instead of red chilli. The result is lighter and herbier, with a clean citrus lift from the lime and a gentler, more rounded heat.
This is every bit as much an everyday jar as it is a curry-night one. Stir it into plain yoghurt for an instant dip, spread it on hot toast, fold it through scrambled eggs, or spoon it over avocado, grilled fish or roasted vegetables. It's just as happy next to a simple egg salad sandwich as it is alongside a bowl of dhal and rice.
Almost three-quarters of a whole coconut goes into every jar, which is why it tastes so fresh. We make it to a traditional recipe, in small batches, by our team in Sri Lanka — and like its red sibling, it's a Great Taste Award winner
Usage Information
In colder months, the coconut tends to dry out and the appearance could be quite dry, dish out just enough for one serving and give it a short 5 second blast on microwave to loosen the coconut and release the aromas.
Always remember to use a dry spoon, and after serving close tight and store in a refrigerator.
Suitable for home freezing - If you don’t plan to use the entire content within 2 weeks, store portion sizes in freezer bags and freeze. When ready to use either let it thaw naturally in the fridge or microwave for 30 seconds to a minute to bring it back to room temperature.
WHAT IS GREEN COCONUT SAMBOL?
This is a variation of the popular Pol sambol. 'Pol' means coconut in Sinhala, one of Sri Lanka's two official languages, and pol sambol is the island's best-loved everyday condiment, found on tables from breakfast through dinner.
This version swaps the dried red chilli in the Pol Sambol, for fresh green chilli, pounded with ginger and curry leaves, a variation especially loved within Sri Lanka's Tamil community, where it's often called Patchai Sambol, meaning 'green sambol'. It's a natural partner for dosa, idly and vadai, and just as at home, blended with yoghurt, alongside a simple vegetarian meal.
To taste it is to taste something at the heart of both Sri Lankan and South Indian Tamil cooking, fresh coconut, green chilli and curry leaves, brought together in a way that's bright, herby and utterly moreish. We'd love you to explore it with us.
