From the humblest breakfast dal to a celebratory feast, no Sri Lankan meal is complete without at least one sambol on the table. Sri Lankan sambols are typically spicy, with body and texture from grated fresh coconut. This mint sambol provides a pungent yet cooling foil to rich dishes like ghee-drizzled chicken buriyani.
- 1 cup grated fresh coconut (about 4 oz.)
- 1 large bunch mint leaves (about 2 packed cups)
- 15 small green chiles, such as Thai style (½ oz.)
- 6 garlic cloves, peeled
- 1⁄2 medium red onion (4 oz.), peeled and coarsely chopped
- 1⁄2 kosher salt
- Juice of ½ lime