Authentic Sri Lankan seeni sambol.
A sweet, spicy and tangy relish made with sautéed onions in spices over a low fire, resulting in a caramelised onion full of flavour and can be served in numerous ways.
A jar of seeni sambol can be the perfect condiment to serve with bread, hoppers, rice and savoury delights.

Reader’s review for authentic seeni sambol recipe.

• “Thanks for sharing, Jehan! I have made this a couple of times, and it takes me back to Sri Lanka. Easy to follow recipe!”
• “Very authentic flavour. I used 1 kg of onions and half the oil in a non-stick skillet, turned out great! Thank you so much for the wonderful recipe!”
• Thank you for the easy recipe. So fragrant and so yummy. It tasted even better the next day

What to serve with seeni sambol(sweet & spicy onion relish).

• Use the seeni sambol as a spread for a simple sandwich or filling for a bun.
• Almost anything will taste better with bread, burgers, tacos, crackers or what about a cheese dip?
• You can slap it on a piece of toast for a breakfast on the go or have an egg on the side with this onion relish.
• Leftover rice stir-fried with a spoonful of seeni sambol(onion chutney)is so good that I make it a regular, easy meal for the kids.

More recipes with onion.

Spicy onion sambol with green chillies.
onion raita with pomegranates.
Sauteed mushrooms and onions.
Onion sambol in coconut milk,
apple and onion fried(vegan, vegetarian).

Tips and questions on seeni sambol.

• Tips.
  • Cut the onions thinly and evenly.
  • The best onions to use are large, red onions. They have more flavour, these are often called”Bombay onions”.As the onions cook down, and result in half.
  • Cook the onions down over even low heat for best results.
  • The seeni sambol once made has a longer shelf life, and they can be taken as gifts, trips, picnics, camping, or to make quick meals on the go.
  • Always use a dry spoon to take out the seeni sambol from the bottle.
  • Store in the Fridge to prolong the shelf life of the seeni sambol.
• Questions.
  • Can I use a different type of onion?
    • Yes, but there might be a change in flavour.
  • What can I use instead of tamarind juice?
    • Use half a teaspoon of lime juice for the sour flavour.
  • Is the seeni sambol spicy?
    • The seeni sambol has a sweet and spicy element in the seeni sambol. You can adjust the spiciness by increasing or reducing the amount of red chilli powder you use.

What you will need in the kitchen.

• Chopping board and knife.
• 2 Large bowls to discard the onion skin and to keep the sliced onions.
• A large cooking pan or frying pan to cook the onions.
• Wooden spoon
• A container to hold the seeni sambol. Either an air-tight glass bottle or container.

Storage, freezing and reheating guide.

• Storing.
  • Keep the seeni sambol refrigerated in a glass container. Use only a dry spoon.
• Freezing.
  • The seeni sambol can be frozen, but I would advise you to refrigerate it as the sambol can be kept for a longer period.
• Reheating.
  • Take a few spoons of the onion relish and microwave for under 1 minute.

RECIPE DIFFICULTY-EASY

Ingredients to make the spicy onion chutney.

• Oil– to be used as needed, preferably coconut oil, vegetable oil, or sunflower oil. Avoid avocado oil.
• Curry leaves– adds aroma and Asian flavour to the seeni sambol.
• Pandan leaves- add aroma and distinct flavour to the relish.
• Cinnamon piece– brings aroma, subtle warmth to the dish and balances complex flavour to the dish.
• Cardamom pods– adds aroma, subtle warmth and balance with other spices to add unique flavour to the dish.
• Red chilli powder- adds spiciness to the seeni sambol.
• Bombay onions- the main ingredient, and need to be sliced finely.
• Sugar– added for a little sweetness to the seeni sambol(onion relish)
• Tamarind juice– includes a slight sourness to the relish, balancing all the other flavours in the dish.
• Salt to season.

Step-by-step photo tutorial.

How to make seeni sambol(onion relish).

Heat a pan that is large enough to hold 1-2 kg of chopped onions.
Keep the heat low and pour in the oil.
Add curry leaves, cinnamon, cardamoms, and pandan leaf
Cook the ingredients for 1 minute over low heat.

Then add the red chilli powder. sauté for a few seconds to avoid the chilli powder from burning.

Add the chopped Onion to the spice mix and stir gently to combine all the ingredients.
Keep the heat steady while making sure the Onions don’t burn, and continue to cook the onions.
Make sure to constantly stir to avoid the onions sticking to the pan.

Stage 1.
Onions are cooked for 2-3 minutes.

Stage 2.
Onions are cooked for 3-5 minutes.

Stage 3.
Onions are cooked for 5-7 minutes.

Stage 4.
Onions are cooked for 7-10 minutes.
Leave the onions to cook for 10 minutes and add the tamarind juice.
Stir to combine well and season with salt.

Cook down the onions over low heat for another 3-5 minutes, check for seasoning and taste.
Once done, remove the pan from the stove and let the seeni sambol(onion chutney)cool completely.
Meanwhile, have a dry glass bottle ready.
Once the sweet and spicy onion chutney is cool, spoon it into the bottle and refrigerate.
When you need to use this sweet and spicy Seeni sambol, take a few tablespoons and microwave it for a few seconds.
Make sure to always use a dry spoon.

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Sri lankan seeni sambol(spicy caramalized onion relish)

Yield: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

A sweet and spicy onion relish.
Make a jar of this condiment to make your meals enjoyable and add flavour to anything from crackers to plain bread.

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Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 5 tablespoons of oil( increase if required)
• A sprig of curry leaves
• 2-inch pandan leaves
• 5 cardamom pods
• 1-inch piece cinnamon
• 1 tablespoon of red chilli powder(increase if you need the seeni sambol to be spicy)
• 1-2 kg of Bombay onions sliced fine
• 2 tablespoons of Sugar
• 3 tablespoons of tamarind juice(if you are using tamarind paste 1 teaspoon should do)
• salt to taste

Instructions

1. Heat a pan that is large enough to hold 1-2 kg of chopped onions.
2. Keep the heat low and pour in the oil.
3. Add curry leaves, cinnamon, cardamoms, and pandan leaf.
4. Cook the ingredients for 1 minute over low heat.
5. Then add the red chilli powder.
   Sauté for a few seconds to avoid the chilli powder from burning.
6. Add the chopped onions to the spice mix and stir gently to combine all the ingredients.
7. Keep the heat steady while making sure the onions don’t burn, and continue to cook the onions.
8. Make sure to constantly stir to avoid the onions sticking to the pan.
   Stage 1. onions are cooked for 2-3 minutes.
   Stage 2. onions are cooked for 3-5 minutes.
   Stage 3. onions are cooked for 5-7 minutes.
9. Stage 4. onions are cooked for 7-10 minutes.
10. Leave the onions to cook for 10 minutes and add the tamarind juice.
    Stir to combine well and season with salt.
11. Cook down the onions over low heat for another 3-5 minutes, check for seasoning and taste.
12. Once done, remove the pan from the stove and let the seeni sambol(onion chutney)cool completely.
13. Meanwhile, have a dry glass bottle ready.
14. Once the sweet and spicy onion chutney is cool, spoon it into the bottle and refrigerate.
15. When you need to use this sweet and spicy Seeni sambol, take a few tablespoons and microwave it for a few seconds.
16. Make sure to always use a dry spoon.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 19gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 219mgCarbohydrates: 60gFiber: 8gSugar: 32gProtein: 7g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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