Pol Sambol

Pol Sambol Chutney

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Pol Sambol chutney is a well-known Sri Lankan dish that primarily consists of Coconut. It is an excellent accompaniment to Appams, Dosas, and even steamed rice.

A Using a Mortar or Pestle to grind the shallots and red chilies instead of a blender will ensure that all the flavors are extracted and mixed well. Enjoy this simple yet amazing recipe that may be prepared at home within a short time. You may check out the recipe for Kerala-style Appams here.

Pol Sambol

Pol Sambol

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Sri Lankan
Servings 2 people


  • Mortar or Pestle


  • 1 cup Freshly grated coconut
  • 8 pieces Red dried chili peppers or 2 tablespoons crushed red pepper
  • 4 buds Shallots
  • ½ tsp Salt or as per taste
  • ¼ tsp Sugar
  • 2 tbsp Lemon juice


  • In a large mortar and pestle (or in batches for a smaller mortar and pestle), grind the dried red chilies with the salt and sugar into a fine paste.
  • Next, add the freshly grated coconut to combine with the paste. This helps the coconut to absorb the flavor and get the color of the red chili paste.
  • Finally, add the shallots to the mixture.
  • Pound for a couple more minutes until combined well.
    Pol Sambol
  • Add the lemon juice, mix well, and serve.


Please Note:
tsp = teaspoon
Keyword Chutney, IndianCuisine, Pol, Pol Sambol, Pol Sambola, Sambol, South Indian, Sri Lanka, Sri Lankan

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