Sri Lankan Seeni sambol(spicy 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 flavour to anything from crackers to plain bread.

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

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 are endless.

How to use seeni sambol recipe(onions relish)

• 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, that I make it a regular easy meal for the kids.

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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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 for 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 flavour. 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 recipee

Spicy onion sambol with green chillies.

onion raita with pomegranates.

Sauteed Mushroom and onions.

Onions sambol in coconut milk

apple and onion fried(vegan, vegetarian).

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

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

Ingredients to make the spicy onion chutney

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

How to make Seeni sambol (onion relish)

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.

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 cooked 2-3 minutes.

Stage 2

Onions cooked for 3-5 minutes.

Stage 3 

Onions cooked for 5-7 minutes.

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.

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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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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