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Mouthwatering Indonesian Traditional Green Chili Sauce from Padang. Authentic Recipe of Sambal Ijo.

Things to know about Sambal Ijo Recipe

This spicy green sauce from Padang is known nationwide as sambal ijo, which translates into a green spicy sauce. The locals have another name for this sauce, Lado Mudo, which in the local Minangkabau language meant young chili. This sauce is not as spicy as other sambal in Indonesia, because it uses young bird’s eye chili pepper which is green in color. The sambal ijo is often consumed as the trademark sauce for many Padangnese Cuisine, ranging from Rendang to Gulai. The young chili along with green tomatoes that are used in the dish provided a refreshing earthy flavor that is well complemented by the mild heat of the peppers. This is not a dipping sauce you would want to miss out on, especially for spicy food lovers!

Agoralia Recipes Traditional Authentic Dishes

Mouthwatering Indonesian Traditional Green Chili Sauce from Padang. Authentic Recipe of Sambal Ijo.

Local Recipe Name with Local Characters: Sambal Ijo; Lado Mudo
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


Servings 1 Serving
Calories / Serving 1290 kcal


  • 20 grams (0.71 oz) Green Large Chili Pepper
  • 30 grams (1.06 oz) Green Curly Chili Pepper
  • 50 grams (1.76 oz) Green Bird’s Eye Chili Pepper
  • 5 pcs Shallot Onion
  • 3 cloves Garlic
  • 1 pc Green Tomato Medium
  • 2 pcs Kaffir Lime Leaf
  • 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
  • 1 tsp Salt
  • 1/2 pc Lime
  • 1/2 tsp Chicken Bouillon Powder
  • 150 mL (5.07 floz) Vegetable Oil
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  • In a wok, add a small amount of water and cook the chili peppers for a few minutes, do not cook for too long as they will wilt.
  • Prepare a stone mortar and pestle.
  • Slice the green tomatoes into small dice.
  • Using the mortar and pestle, roughly grind the tomato, chili pepper, garlic, and shallots.
  • Into a wok, add the vegetable oil, and bring it to heat.
  • Fry the chili paste and add the lime leaves, salt, sugar, and chicken bouillon powder, mix well and cook until fragrant.
  • Place in a bowl and squeeze the juice of the lime right before serving.
  • The dish is ready to be served.


If you want a smoother texture, you can use a food processor instead of mortar and pestle.
This dish is best served as a sauce to accompany other Padangnese dishes, like rendang, dendeng balado, and gulai.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegan Recipes, Vegetarian Recipes
I am looking for… Single Serving Dish Recipes


Calories: 1290kcalCarbohydrates: 15gProtein: 2gFat: 139gSaturated Fat: 21gPolyunsaturated Fat: 79gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 0.1mgSodium: 2737mgPotassium: 229mgFiber: 3gSugar: 7gVitamin A: 597IUVitamin C: 131mgCalcium: 31mgIron: 1mg
Keyword Indonesian Traditional Green Chili Sauce, Lado Mudo Recipe, Sambal Ijo Recipe
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