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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 large red onions, thinly sliced
  • 2–3 tbsp oil (coconut oil preferred)
  • 1 tsp mustard seed
  • 1–2 tbsp chili powder (adjust to taste)
  • 1 tsp chili flakes (optional)
  • 1/2 tsp turmeric powder
  • 1–2 tbsp sugar (adjust to taste)
  • 1 tbsp tamarind pulp soaked in water (or lime juice)
  • 1–2 tbsp Maldive fish flakes (optional)
  • Salt to taste
  • Few curry leaves (optional)
  • 2- inch piece of pandan leave (rampe)
  • 2- inch piece cinnamon Stick

Instructions:

  1. Heat oil in a pan over medium heat.Add mustard when it is split add curry leaves (if using), cinnamon, pandan leaves and sauté for a few seconds.
  2. Add the sliced onions and cook on low heat, stirring occasionally until they soften.
  3. Continue cooking until the onions turn golden brown and begin to caramelize. This may take 15–25 minutes.
  4. Add chili powder, chili flakes, turmeric, and salt. Mix well.
  5. Add Maldive fish flakes (if using) and mix well.
  6. Stir in sugar and tamarind paste. Cook for another 5–10 minutes until the mixture becomes dark, sticky, and jam-like.
  7. Taste and adjust seasoning (salt, sugar, or tanginess) as needed.
  8. Remove from heat and let it cool. Serve warm or at room temperature.


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.

Video

Serving Suggestions:

Seeni Sambol is incredibly versatile and pairs beautifully with many dishes:

  • Serve with string hoppers (idiyappam) for a classic Sri Lankan breakfast.
  • Enjoy alongside kiribath (milk rice) for a traditional festive meal.
  • Pair with warm roti or paratha for a simple and satisfying bite.
  • Use as a flavorful filling for buns, sandwiches, or wraps.
  • Serve as a side with rice and curry dishes to add a sweet-spicy contrast.
  • Top on toast or crackers for a quick snack or appetizer.
  • Add to kottu or fried rice for extra depth and richness.