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Sambal Ijo: Green Sambal (Vegan)

Sambal Ijo: Green Sambal (Vegan)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 5 1x
  • Category: Sauces & Sambals
  • Method: Sauté
  • Cuisine: Indonesian
  • Diet: Vegan


A delicious green sambal that’s a staple of Padang cuisine, made using young green chillies. Sambal ijo is less spicy than red sambals and is vegan, and is suitable for all palates.


  • 5 big green chillies, chopped
  • 10 curly green chillies, chopped
  • 10 green bird’s eye chillies
  • 5 shallots, peeled, chopped
  • 3 small green tomatoes, chopped
  • 1 cup water
  • 2 kaffir lime leaves
  • 1 tbsp lime juice from one small lime
  • Salt to taste
  • 0.5 tsp vegetable stock cube
  • 150 ml vegetable oil

Sambal Ijo ingredients


  1. Boil all the chillies, tomatoes and shallots in 1 cup of water for 7 minutes, then strain and let it cool.

    Sambal Ijo: boil all the ingredients

  2. Blend the boiled ingredients using a food processor or, using a mortar and pestle, pound into a rough paste.
  3. Transfer the paste to a saucepan, add lime juice, kaffir lime leaves, salt, vegetable stock and oil.

    Sambal Ijo: saute the blended ingredients

  4. Saute on a medium low fire for about 15-20 minutes until the liquid has evaporated and the sambal is soft and nicely coated with the oil.
  5. Transfer to a small bowl and serve with lalapan (plain steamed or boiled vegetables).


  • Leftover sambal Ijo makes for an excellent stir-fry sauce, especially for meat or tofu and tempeh.

Keywords: Spicy, Chili