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Sri Lankan seeni sambol(onion sambol).

Sri Lankan Seeni sambol(onion sambol).

If you are wondering what seeni sambol is, it’s a sweet and spicy onion sambol cooked with lots of onions.

Make a jar of seeni sambol(onion chutney/sambol)to make your meals enjoyable and add flavor to anything from crackers to plain bread.

Like the Lunumiris recipe, this caramelized onion chutney with its combination of sweet and spicy flavor is a condiment popular with Sri Lankans.

seeni sambol in a small bowl.

Don’t tell me you are not drooling over the above picture because even after having Seeni sambol for three days, I still want to have more.

The options of what you can top this Onion relish on is endless.

How to use seeni sambol recipe(onion chutney)

  • Almost anything will taste better from 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 spoon of seeni sambol(onion chutney)is so good, I make it a regular easy meal for the kids.
seeni sambol/ the onion chutney spread over a piece of bread.

The most annoying thing about making this Seeni Sambol?

The chopping two or three kilos of Onions to make a small bottle of Seeni sambol and the tears you will shed.

But I promise if you are making this Sri Lankan recipe for the very first time you won’t regret it.

You can use any type of chopper to coarsely chop the onions, just make sure not to mince it too fine.

So make sure to make a large bottle of this sweet and spicy cooked onion relish because you will never run out of ideas to use it.

The seeni sambol also makes a great gift for students studying overseas since they don’t have much time for cooking they can use the onion sambol to make a quick breakfast or dinner.

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Sri lankan seeni sambol( sweet and spicy caramalised onion relish)

Utensils and appliances needed.

2 Large bowls to discard onion skin and to keep the sliced onions.

Chopping board and knife.

Although the onions will reduce in quantity, use a large pan.

Reader’s review after making the authentic seeni sambol recipe

  • “Thanks for sharing Jehan! I have made this a couple of times and takes me back to Sri Lanka. Easy to follow recipe!”
  • “Very authentic flavor. I used 1 kg 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

More onion recipes!

Spicy onion sambol with green chillies.

Onions sambol in coconut milk.

Storing- keep the seeni sambol refrigerated and in a glass container. use only a dry spoon.

Freezing- the seeni sambol can be frozen but I would advise you to refrigerate as the sambol can be kept for a longer period of time.

Reheating- take a few spoons of the onion relish and microwave for under 1 minute.

RECIPE DIFFICULTY-EASY

How to make Seeni sambol (onion sambol)

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

1-2 kg of Bombay onions sliced fine

5 cardamom pods

1-inch piece cinnamon

5 tablespoons of oil( increase if required)

2 tablespoons of Sugar

3 tablespoons of Tamarind juice(if you are using tamarind paste 1 teaspoon should do)

5-6 Curry leaves

2-inch pandan leaves

1 tablespoon of red chilli powder(increase If you need the seeni sambol to be spicy)

salt to taste

Method

Heat a pan that is enough to hold the 1-2 kg of chopped onions.

Keep the heat low and pour in the oil(5 tbs).

Add curry leaves(5-6), cinnamon(1-inch piece), cardamoms(5 pods), pandan leaf(2-inch piece)and red chilli powder.

Cook the ingredients for 1- minute over low fire.

chillie powder, pandan, cardamom pods, cinnamon, oil in a pot to be cooked.

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.

sliced onion mixed with spices to make the onion chutney/seeni sambol.

Stage 1

Onions cooked 2-3 minutes.

cooking down the raw onions to make the seeni sambol.

Stage 2

Onions cooked for 3-5 minutes.

cooked onions in a pot with a spoon.

Stage 3 

Onions cooked for 5-7 minutes.

cooked onions in a pot with a spoon.

Stage 4

Onions cooked for 7-10 minutes.

Leave the onions to cook for 10 minutes and add the tamarind juice(3 tbs, if using tamarind paste use only 1 teaspoon) and sugar(2 tbs).

Stir to combine well and season with salt.

sugar and tamarind added to the seeni sambol

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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close up of finally done onion chuney.
srilankan-seeni sambol-sweet and- spicy caramalized-onion-relish-islandsmile.org

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 flavor to anything from crackers to plain bread.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 1-2 kg of Bombay onions sliced fine
  • 5 cardamom pods
  • 1-inch piece cinnamon
  • 5 tablespoons of oil( increase if required)
  • 2 tablespoons of Sugar
  • 3 tablespoons of Tamarind juice(if you are using tamarind paste 1 teaspoon should do)
  • 5-6 Curry leaves
  • 2-inch pandan leaves
  • 1 tablespoon of red chilli powder(increase if you need the seeni sambol to be spicy)
  • salt to taste

Instructions

Heat a pan that is enough to hold the 1-2 kg of chopped onions. 

Keep the heat low and pour in the oil(5 tbs). 

Add curry leaves(5-6), cinnamon(1-inch piece), cardamoms(5 pods), pandan leaf(2-inch piece)and red chilli powder. 

Cook the ingredients for 1- minutes over low fire.

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.

Leave the onions to cook to all the 4 stages shown above and when the onions have changed to a deeper brown add the tamarind juice(3 tbs, if using tamarind paste use only 1 teaspoon) and sugar(2 tbs). 

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.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 413Total Fat: 19gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 177mgCarbohydrates: 60gFiber: 8gSugar: 31gProtein: 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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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.

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Menaka

Monday 13th of September 2021

Very authentic flavor. I used 1 kg onions and half the oil in a non-stick skillet, turned out great! Thank you so much for the wonderful recipe!

jehan

Monday 13th of September 2021

Hi Menaka, You are most welcome. Glad the recipe helped you. Regards J

Minha Zavahir

Wednesday 1st of September 2021

Thanks for sharing Jehan! I have made this a couple of times and takes me back to Sri Lanka. Easy to follow recipe!

jehan

Thursday 2nd of September 2021

Hi Minha, you are most welcome. glad to hear the recipe is working so well. please do rate the recipe if you can.regards J

LILANI WANIGASEKERA

Sunday 18th of July 2021

Looks delicious, must give it a try.

jehan

Sunday 18th of July 2021

Hope you like it. regards, j

Shashi Fernando

Thursday 18th of February 2021

Fantastic - and I love the fact you don’t use Maldi fish

jehan

Friday 19th of February 2021

Same here, no Maldive fish for me as well. please rate the recipe so readers are able to find the recipe easily. thank you. Regards j

Shabnam Zavahir

Friday 1st of January 2021

OMG I want to try the photos are making my mouth water

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