Onions slow-cooked with tamarind, chili and Maldive fish into a sweet, tangy, deeply savory relish, a beloved condiment across Sri Lanka.
Sri Lankan Seeni Sambol is a real, traditional Sri Lankan dish, known as Sweet Caramelized Onion Relish. Onions slow-cooked with tamarind, chili and Maldive fish into a sweet, tangy, deeply savory relish, a beloved condiment across Sri Lanka.\n\nSeeni sambol, meaning 'sugar sambol', developed as a way to preserve onions through slow caramelization combined with tamarind's sourness and dried fish's umami, becoming an essential condiment for rice and curry meals as well as a popular bread filling.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 10
Heat oil in a wide pan and cook the sliced onions over medium-low heat, stirring occasionally, for 30 to 35 minutes until deeply caramelized and soft.
Stir in Maldive fish flakes if using, chili flakes and curry leaves, cooking for 5 minutes.
Stir in tamarind paste and sugar, mixing well.
Continue cooking over low heat for another 15 minutes until the mixture is thick, jammy and deeply glossy.
Season with salt to taste.
Let cool, then serve at room temperature as a condiment with rice, bread or roti.
Cook the onions low and slow for the full time — rushing this step means missing the deep caramelization that gives seeni sambol its signature sweet, jammy depth.
Balance the sweet, sour and spicy elements carefully, tasting and adjusting sugar or tamarind as needed.
This relish keeps very well and improves in flavor after a day or two resting.
A version without Maldive fish makes a fully vegetarian seeni sambol.
Some households add a bit of extra chili for a spicier version.
Use it as a sandwich filling with bread, a very popular way to enjoy seeni sambol on its own.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Seeni sambol, meaning 'sugar sambol', developed as a way to preserve onions through slow caramelization combined with tamarind's sourness and dried fish's umami, becoming an essential condiment for rice and curry meals as well as a popular bread filling.
Stored in a sealed container in the refrigerator, it keeps well for up to two weeks, and the flavor often improves after a couple of days.
A dried, cured tuna product common in Sri Lankan cooking that adds deep umami; it can be omitted for a vegetarian version or substituted with a pinch of dried shrimp.
Adjust the balance gradually, tasting as you add tamarind and sugar, since both ingredient strengths can vary by brand.
Per serving (50g / 1.8 oz) · 10 servings total
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