Seeni Sambol (Sri Lankan Onion Relish) is a beloved traditional condiment that adds a burst of sweet, spicy, and tangy flavor to any Sri Lankan meal. Made primarily from caramelized onions cooked slowly with chili, tamarind, sugar, and aromatic spices, this relish captures the perfect balance of heat and sweetness that defines Sri Lankan cuisine. Its deep, jam-like texture and rich brown color come from the long, slow cooking process that allows the onions to soften and their natural sugars to develop beautifully.
Often enjoyed with string hoppers, milk rice (kiribath), or as a filling in buns and sandwiches, Seeni Sambol is both versatile and addictive. The subtle warmth of the spices combined with the mellow sweetness of the onions creates a comforting yet complex flavor that complements savory dishes perfectly. Whether served alongside a traditional Sri Lankan breakfast or as a side to curries, this onion relish is a pantry favorite that elevates even the simplest meal with authentic island flavor.
Seeni Sambol is a classic Sri Lankan sweet, sour & spicy caramelized onion relish.
Prep Time10minutes mins
Cook Time15minutes mins
Total Time25minutes mins
Course: Condiment, Relish, Side Dish
Cuisine: Sri Lankan
Keyword: Seeni Sambol, Sri Lankan Onion Relish
Servings: 8
Ingredients
- 4 tbsp cooking oil preferably coconut oil
- 2- inch piece cinnamon
- 4 cardamoms
- 5 cloves
- 10 curry leaves
- 2- inch piece of rampe
- 300 g onions peeled and finely sliced
- 2 tbsp chili powder
- 1 tbsp chili flakes
- 1/2 tsp salt or to taste
- 2 tbsp Maldive Fish crushed
- 1 tbsp tamarind pulp soaked in water
- 2 tbsp sugar
Instructions
- Heat the oil in a frying pan. Add the cinnamon, cardamom, clove, curry leaves, and pandan leaves. Sauté till fragrant for a minute.
- Add sliced onions. Sauté till translucent on a very low fire, stirring frequently.
- Continue stir-frying until the onions become a bit translucent and start browning. Do not fry onions.
- Add the chili powder, chili flakes, and salt and keep stirring until well mixed. And then add Maldives fish if using, and stir well.
- Add the tamarind paste, and the sugar and keep stirring for a little while longer. Taste and adjust salt if required.
- Remove from the heat and let cool.
Notes and Tips:
- Use red onions for the best color and authentic sweetness.
- Cook the onions slowly on low heat to achieve deep caramelization without burning.
- Adjust chili and sugar to your taste for a milder or spicier sambol.
- A splash of tamarind or lime juice enhances the tangy flavor.
- Store in an airtight jar and refrigerate; it keeps well for up to two weeks.
- Reheat gently before serving to revive its aroma and texture.
