Chili paste is one of my favourites. Why? Well, it tastes salty, sour-y, spicy: all the S’s I love in a chili paste. But back home we have many types of chili pastes that go by different names. This one is called the Katta Sambal. Recipe below…check it out.
I use this Chili Paste on almost anything. I mainly use it on my meals to add that zesty spicy flavour. But I also love to use it as a spread on my chicken sandwiches or toast to add that flare I need.
Chili Pastes are mostly used among the Asians, however now it has been used all around the world more and more.
Traditionally back home, this sambol is made using the two stone rocks to grind the ingredients together to form a paste. Few still do use the traditional tools like the Pestle and Mortar, or the Ammi Kalla is also known as the metate.
We won’t need those tools today. We can make this chili paste using the blender istead.
I like to use the Magic Bullet, it’s super easy and very quick to make. Which is why I always tend to make them fresh for the day. Otherwise, on busy weeks I make enough to last for a few more days.
Warning – This chili paste can get extremely spicy so please be cautious when you’re adding to your meals. Besides the spice level, it does taste amazing and can get very addictive.
I’ve come across other chili pastes before. The method of making and the flavours of these chili pastes differ from region to region. Some are made mild, but most are made hot, spicy, and then those that are extremely HOT.
I mentioned that back-home, this type of chili paste is known as the Katta Sambol. Often mixed up with another chili paste called Lunu Miris Sambol. The difference is that Lunu Miris is a paste mainly made of red chilies and sea salt. Katta sambal contains a little more ingredients added to it like the onions, maldives fish, lime and more.
Did I mention that it’s a favourite of mine?
It is salty, limy, spicy, delicious, and my mouth is watering as I am thinking of the last time I had them served.
Not too long ago, I made this chili paste to go with my Milk Rice (Kiribath/Paalchoru). The combination of the two flavours is simply outstanding and finger-licking delicious.
The recipe to the Chili Paste / Katta Sambol is written in detail. Scroll below for more information.
Chili Paste Recipe (Katta Sambol)
Enjoy an extra added flavours to your meals with this easy to make chili paste/katta sambol. Takes only 2 min to make this super easy side.
Ingredients
What you will need
- ½ tsp Olive oil optional
- 1 medium -size Onion
- 1 tbsp Chili flakes
- 10-15 or even 20 Dried red chili pepper
- 1 Green chili
- ½ Lime juice
- ⅓ tsp Salt or as needed
- ½ tbsp Maldives fish or as needed
Instructions
How it’s made
-
Grind all of the above ingredients together using a blender. I used the magic bullet to blend them until everything is crushed into bits and pieces.
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You may grind it all the way to a paste if you prefer or grind it well enough to feel the bits and pieces. This way you will be able to taste the crunch of the maldive fish.
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When it is done blending all the ingredients well, serve as a side with your favourite meal to add extra flavours.
Serve this chili paste with…
- Biriyani
- Ghee Rice (Yellow Rice / Kaha-Bath)
- Instant Spinach Rice
- Fried Rice
- Instant Tempered Rice
- Hoppers (Appam)
- Milk Rice (Kiribath)
- Herbal porridge (Kola Kenda)
- Pittu
- Rice & Curry
- Lumprice
- Spicy spread for your sandwiches
Prepping and storing
Planning to make this ahead to save time? Yes, you can.
Make as much you need and store it in an airtight container in the refrigerator to use later. If kept untouched it stays fresh for up to 2 to 3 weeks the most.
You may even freeze it up to a month or two. If using in and out of the refrigerator it will be good for a few days to a week as long as you use a clean spoon every time.
Not sure if you’d like this chili paste?
I’d suggest cutting the ingredients in 1/2 or even 1/3 of what the recipe mentions in order to make a sample size. Have it with any of your boring meals to give it a spicy kick and feel your taste buds come alive.
Check out my other recipes too
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