Sri Lankan Seeni Sambol (Caramelized Onion Relish)

About This Recipe

Seeni sambol (sweet onion sambol) is one of Sri Lanka's most indispensable condiments — sliced onions slow-cooked with Maldive fish, dried chilies, curry leaves, and a touch of vinegar and sugar until deeply caramelized and jammy. It's simultaneously sweet, smoky, spicy, and umami-rich, transforming any simple plate of rice and curry into something special. Every Sri Lankan cook has their own version.

Ingredients

Serves 8

• 4 largeonions, thinly sliced
• 3 tbspcoconut oil or vegetable oil
• 2 tbspMaldive fish or dried shrimp, ground
• 6 piecesdried red chilies, broken
• 1 sprigcurry leaves
• 1/2 tspturmeric
• 1 tspchili powder
• 1 tbspwhite vinegar
• 2 tspsugar
• 1/2 tspsalt
• 1/4 cuptamarind water (1 tbsp tamarind + water)

Instructions

1. 1

   Start the onions

   Heat oil in a heavy pan over medium-low heat. Add onions and cook, stirring occasionally, for 20–25 minutes until very soft and beginning to caramelize.

2. 2

   Add aromatics

   Add curry leaves, dried chilies, and Maldive fish. Stir and cook 5 minutes.

3. 3

   Add spices

   Add turmeric and chili powder. Stir well.

4. 4

   Add vinegar, tamarind, and sugar

   Add vinegar, tamarind water, sugar, and salt. Stir and cook on low heat for 10 more minutes until the sambol is very thick, dark, and jammy.

5. 5

   Cool and serve

   Cool completely. Serve at room temperature with rice and curry or kiribath.

Variations

• •

  Make fully vegetarian by omitting Maldive fish

• •

  Add a little piece of pandan leaf

• •

  Include a cinnamon stick while cooking for extra warmth

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate in a sealed jar for up to 2 weeks. Flavor improves with time.

Frequently Asked Questions