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Sri lankan seeni sambol(onion chutey).

Sri Lankan Seeni sambol(onion chuntey).

 

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

 

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

 

Like the Lunumiris recipe, this caramelized Onions 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

(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 quick breakfast or dinner.

Thank you note to my readers.

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

Utensils and appliances needed.

2 Large bowl 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.

 

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 under 1 minute.

 

recipe difficulty level.

How to make

Seeni sambol.

(onion chutney)

 

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 of 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- minutes 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 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.

close up of finally done onion chuney.

Yield: 4

Sri lankan seeni sambol(spicy caramalized onion relish)

srilankan-seeni sambol-sweet and- spicy caramalized-onion-relish-islandsmile.org

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.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

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.

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.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

 

 

 

 

 

 

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Shabnam Zavahir

Friday 1st of January 2021

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

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