Vegetable Sambal

Recipe by
Total Time:
30 minutes
Serves: 6-10
Nutrition facts:

240 calories, 9 grams fat

Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 450 gms. carrots, peeled and cut into matchsticks
  • 450 gms. radish (mooli), cut into matchsticks
  • 2 small cucumbers, halved lengthwise, seeded and cut into matchsticks
  • 6 dried red chillies, soaked in warm water to soften, squeezed dry and seeded
  • 6 garlic cloves, chopped
  • 50 gms. fresh root ginger, peeled and chopped
  • 50 gms. fresh turmeric, chopped
  • 2 tbsp. vegetable or groundnut oil
  • 6 shallots, diced
  • 2 lemon grass stalks, halved and bruised
  • 3-4 tbsp. rice vinegar or white wine vinegar
  • 2 tbsp. sugar
  • 3 tbsp. roasted peanuts
  • 2 tbsp. roasted sesame seeds
  • Salt to taste

How to Make Vegetable Sambal

  • Put the vegetables into a bowl, sprinkle with salt and set aside for about 15 minutes.
  • Rinse the vegetables, drain and pat dry.
  • Using a food processor, grind the chillies, ginger, garlic, and turmeric together until they form a smooth paste.
  • Heat the oil in a wok. Stir in the shallots and lemon grass and fry until golden.
  • Stir in the spice paste and fry until fragrant.
  • Add the vegetables, tossing them around the wok to coat them.
  • Add the vinegar and sugar and continue to cook the vegetables until they are tender, with just a little bite to them.
  • Season to taste with salt and put the vegetables into a large serving bowl.
  • Leave the mixture to cool, then toss in the peanuts and sesame seeds.
  • The pickle can be stored in a non metallic container in the refrigerator or a cool place for 3-4 days.