Seeni Sambol (Sri Lankan Caramelized Onion Relish)
Prep 20 min Total 1 hr 20 min
Seeni Sambol (Sri Lankan Caramelized Onion Relish) - kvalifood.com
Thinly sliced onions slow-cooked with chili, tamarind, sugar, and whole spices until dark, glossy, and jam-like. The name “seeni” comes from the Sinhala word for sugar. A sweet-sour-spicy condiment served with bread, rice, hoppers, or as a sandwich filling.
Makes 4 servings
Ingredients
- 500 g red onions (Bombay onions), finely sliced
- 5 tbsp vegetable oil (or coconut oil)
- 1 cinnamon stick
- 5 cardamom pods
- 2-3 whole cloves
- 1 sprig curry leaves
- 1 small pandan leaf (optional)
- 1.5 tbsp red chili flakes (or chili powder)
- 3 tbsp tamarind juice (or 1 tsp tamarind paste dissolved in 3 tbsp water)
- 2 tbsp sugar
- 1 tsp Maldive fish flakes (optional)
- salt, to taste
Directions
Heat oil in a wide pan over medium heat. Add cinnamon, cardamom, cloves, curry leaves, and pandan leaf. Cook for about 1 minute until fragrant.
Add the chili flakes and stir briefly. Add the sliced onions. Cook on low heat, stirring regularly, for 15-20 minutes until the onions are very soft and beginning to caramelize.
Add tamarind juice, sugar, Maldive fish (if using), and salt. Continue cooking on low heat for another 5-10 minutes, stirring occasionally, until the mixture is dark, glossy, and jam-like. All liquid should be absorbed.
Let cool completely before serving. Store in a glass jar.
Notes
Low heat and patience are essential. Rushing on high heat will burn the onions rather than caramelize them.
Keeps refrigerated for 1-2 weeks in a sealed jar.
Tamarind provides the sour balance against the sugar. Adjust both to taste.
See Also
Katta Sambol (Sri Lankan Chili and Maldive Fish Condiment)
Lunu Miris (Sri Lankan Chili-Onion Sambal)
Date and Tamarind Chutney (Sri Lankan)
Gotukola Sambol (Pennywort Salad)
