Malay Onion Sambal

The onions in this condiment are salted and then rinsed, a process that softens them and removes any bitter juices.

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  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 3 medium onions, quartered lengthwise and very thinly sliced
  • 3 tablespoons kosher salt
  • 1/4 cup cider vinegar
  • 2 1/2 tablespoons strained apricot jam
  • 2 1/2 tablespoons minced mint, cilantro or a mix of both
  • 1 medium-hot fresh red chile, seeded and minced

How to make this recipe

  1. Set a colander in the sink. Add the onions and salt; rub the salt into the onions and squeeze them gently for a few minutes. Rinse the onions thoroughly under cold running water, then drain well and pat dry.

  2. In a small bowl, combine the vinegar and apricot jam. Stir in the onions and mint. Add the chile and serve.

Make Ahead

The sambal can be prepared through Step 1 up to 1 day ahead.

Contributed By Published May 1998

487033 recipes/malay-onion-sambal 2013-12-06T23:36:16+00:00 Jenna Holst spring|summer|african|asian|southeast-asian|dips-and-spreads|sauces-and-condiments|fast|make-ahead|no-cook may-1998,malay sambal,onion sambal,South African food,onion condiment,Jenna Holst recipes,malay-onion-sambal 487033

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