Sambal Matah
Raw Shallot Chili Sauce
CondimentBali's signature raw condiment — thinly sliced shallots, bird's eye chili, lemongrass, and kaffir lime leaves mixed with toasted shrimp paste, fresh lime juice, and warm coconut oil. Unlike cooked sambals, sambal matah is fresh and vibrant with a sharp, citrusy heat and an intoxicating lemongrass aroma. It elevates grilled fish, chicken, and steamed rice from simple to extraordinary.
Spice Level
Hot
Difficulty
Easy
Prep Time
10 minutes
Price Range
Budget Friendly
Ingredients
Where to Try
Served as an accompaniment at nearly every warung and restaurant across Bali. For exceptional versions, try the seafood warungs along Jimbaran Beach where it is served alongside freshly grilled fish. Cooking classes in Ubud teach you to make your own.
Cultural Context
Sambal matah is distinctly Balinese — you will not find this particular style of raw sambal elsewhere in Indonesia. The word 'matah' means 'raw' in Balinese, distinguishing it from the cooked sambal varieties common across Java. It reflects the Balinese preference for fresh, aromatic flavors and is so central to the cuisine that many Balinese consider a meal incomplete without it. It has gained international recognition as chefs worldwide have adopted it for its bright, complex flavor profile.
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