Amma's Malaysian Sambal
A thick Malaysian-style sambal built on bright lemongrass, ginger, kesar mango pulp, and dried Thai chilis. Spoon it into noodles, stir-fries, fried rice, marinades, or swipe it onto sandwiches and tofu bowls. For anyone missing the taste of home, or craving something deeper than basic hot sauce.
Full ingredient list
Red onion, red bell peppers, kesar mango pulp, tomato paste, white vinegar, canola oil, dried Thai chili peppers, garlic, sea salt, ginger, brown sugar, lemongrass.
Vegan · Gluten-free · Low sodium · No shrimp paste
The first bite tastes like coming home.
Amma's Malaysian Sambal is a heartfelt tribute to my mom, Siva, whose passion for food has always been about creating moments of togetherness. This signature blend was refined over time in her kitchen, and although she never got to see it launch officially, it carries her legacy of sharing love through cooking, in every jar. We made it to provide a taste of home away from home.
You taste bright lemongrass and ginger first. A little sweetness from the mango. Then the umami hits: that depth that makes you go in for another spoonful before you've finished the first. Finally, a lasting but friendly kick from dried Thai chilis. A 'noticeable punch' you'll feel, not fear.
Real ingredients. No shrimp paste.
Everyone gets to eat.
Most traditional sambals are built on shrimp paste: beautiful flavour, but it locks out vegans, vegetarians, and anyone with shellfish allergies. Amma's keeps every bit of depth and complexity by leaning hard on kesar mango pulp, lemongrass, ginger, red onion, and a careful Thai chili blend. You can put this in front of anyone at the table.
No fillers. No artificial colours. No preservatives doing the heavy lifting instead of real ingredients. Just a thick, fragrant, flavour-packed paste that looks the way real sambal should, and tastes like someone made it for you.
The jar that earns its spot in your home pantry.
This isn't a novelty bottle you try once and forget. Amma's Sambal is built for real life: weeknight noodles, hosting brunches, BBQ marinades, 'what's-in-the-fridge' stir-fries, Tuesday eggs, late-night fried rice. Cook, marinade, dip or spread: Amma's Sambal goes beyond just one-time use.
Cook the full Amma's spread.
Tap any card for the full recipe, ingredients, and video.
Spicy Bihun Goreng
Fried vermicelli with prawns, egg, and a spoonful of Amma's. Ready in 25 minutes.
Sambal Prawns
Fresh prawns tossed in an aromatic chili sambal. One pan, fifteen minutes.
Nasi Kerabu
Malaysia's blue butterfly pea rice with Ayam Percik and a spoonful of sambal.
Sambal that actually belongs in your kitchen.
Mix & match: 3 bottles save 10% · 6 save 15%
Add Amma's to the cart, then pick any 2 other LITS bottles. Free mini on $50+. Free shipping on $50+.
Build your 3-pack →Before you spoon in.
How spicy is Amma's compared to Sriracha?
Noticeably hotter: Sriracha sits around 4/10 for most palates, Amma's is 7/10. But more importantly, it's a thicker paste with much deeper flavour: lemongrass, ginger, mango pulp, and umami carry the heat. You taste the food first; the burn arrives like a friendly reminder, not a punch.
Is it safe for people with shellfish allergies?
Yes. Unlike most traditional sambals, which are built on shrimp paste, Amma's contains NO shrimp paste and NO shellfish of any kind. Fully vegan, gluten-free, shellfish-safe.
What's the difference between sambal and hot sauce?
Hot sauce is thin: drizzle, dip, splash. Sambal is a thick chili paste: spoon it, stir it into cooking, marinate with it, spread it. Amma's is built to be cooked with.
How long does it last?
Shelf-stable for 2 years. The best-before date is printed on every bottle. Best refrigerated after opening for peak flavour.
