If you’re anything like me, you crave that fiery kick in your meals—the kind that wakes up your taste buds and makes even the simplest dish unforgettable. This Sri Lankan chili paste, as the locals call it the katta sambal, is salty, spicy, tangy, and just downright addictive.
Back at the island, this katta sambal is a staple. Traditionally, it’s made by grinding ingredients on stone slabs to create a course texture, but let’s be real—who has one handy? I’ve modernized it for busy kitchens using a blender (I use my Magic Bullet), and the result is just as bold and flavorful.
Whether I’m layering it on a sandwich, mixing it into rice, or having people over for a meal, this chili paste is my secret weapon for turning “meh” meals into mouthwatering moments.
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Why you’ll love this sambal
- Explosive flavor in seconds — salty, spicy, tangy, and deeply savory
- Only 5 ingredients — pantry-friendly and budget-friendly
- No cooking required — just blend, taste, and enjoy
- Versatile — use it as a spread, dip, topping, or side
- Instant meal upgrade — transforms rice, sandwiches, wraps, and even pizza
- Authentic Sri Lankan taste with a modern, quick method
- Perfect for spice lovers who want bold flavor without the fuss
- Small-batch or big-batch friendly — make just enough or stock your freezer
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How it all comes together
You’ll need 5 essential ingredients:
- 1 diced onion
- 10 sundried red chili peppers
- 1 tbsp maldives fish (omit for vegan-option)
- salt & lime as need
These are optional ingredients:
- 1 green chili pepper
- 1/2 tsp olive oil
- 1/2 tsp chili flakes or chili powder
- Add the main ingredients (or all eight) to a blender.
- Pulse a few times until everything forms a coarse, chunky paste.
- Add salt and lime to balance overall taste.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Ways to serve
- Rice – fried rice, ghee rice, lamprais
- Milk rice (kiribath / paalchoru)
- Hoppers (aappa / appam)
- Kola kanda
- Steamed pittu
- Sandwiches and wraps
Got leftovers?
Refrigerator
- 2–3 days in an airtight container
- Up to 5 days if sealed and unopened
- Always use a clean spoon when using to avoid contaminatio
Freezer
- Up to 2 months
- Portion into small containers or cubes for easy use
Sri Lankan Katta Sambal (Spicy Chili Paste Recipe) My Go-To Flavor Bomb
Ingredients
Method
- Add the main ingredients (or all eight) to a blender.
- Pulse a few times until everything forms a coarse, chunky paste.
Not sure if you’ll like it?
Try a mini batch by cutting the recipe in half or thirds. Add a spoonful to a bland meal and watch it transform your plate. You might just become a chili paste convert like me.
If this katta sambal becomes your new secret weapon, share it with someone who loves bold flavors. And if you try it, leave a comment — I’d love to hear how you used it.
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