Seeni Sambol (සීනි සම්බෝල) – Caramelized Onion Relish, A Sri Lankan Condiment With Full Of Flavours

Yield – 1 1/2 cups 

Prep time – 5 mins              Cooking time – 15 mins               Cooling time – 5 – 10 mins

Golden brown like the skin of many Sri Lankans, Seeni Sambol is more than just a condiment—it’s a nostalgic flavour bomb that transforms your kitchen into a space filled with bold aromas and heartfelt memories. With its chewy texture, deep caramelized onions, and unmistakable blend of sweetness and spice, this beloved dish doesn’t just hit your taste buds—it fills your entire home with the essence of Sri Lankan cooking.

Sure, it might bring a few tears to your eyes while slicing all those onions, but the result is worth every moment. Whether served alongside rice, milk rice (kiribath), string hoppers, hoppers, roti, or tucked into buns and imbul kiribath, Seeni Sambol is that all-rounder that completes a traditional Sri Lankan meal. I may not have listed every combo—it’s that versatile!

If this flavor-packed relish sounds familiar, you’re right on track. Known online as onion relish, caramelized onion chutney, or caramelized onion relish, Seeni Sambol holds a special place in Sri Lankan kitchens and hearts.

Curious how one dish can bring back decades of memories? Read more in my food story: [Is it True That Food Can Help You Time Travel?]

What do you need? 

• 2 tablespoons coconut oil 
• 1/2 teaspoon mustard seeds 
• 1 tablespoon garlic, minced 
• 3 cloves
• 2 cardamom pods 
• 1-inch cinnamon stick 
• 1/4 tablespoon turmeric powder 
• 2 tablespoons chili flakes
• 1/2 tablespoon chili powder
• 1 tablespoon green chili, sliced
• 1-inch pandan leaf 
• 1 tablespoon curry leaves 
• 2 1/2 cups red onion, sliced 
• 1 tablespoon Maldive fish pieces 
• 1 teaspoon tamarind 
• 3/4 – 1 tablespoon fine sea salt
• 1 tablespoon white sugar 

Let’s make it: 

1. Add coconut oil to a dry pan and heat for about a minute on high heat. 
2. Add mustard seeds and when it’s cracking, add garlic, cloves, cardamom, and cinnamon and sauté for about another minute or minutes and a half on medium heat. 
3. When the mixture is golden brown, add turmeric, chili flakes, and chili powder and mix them together. 
4. When you smell the spices, in about a couple of seconds, add green chili, Landon leaf, curry leaves, and onion and mix again until everything combines together. 
5. Then, add Maldive fish pieces and tamarind dissolved in about 2 tablespoons of water and add to the mixture.  
6. Add salt and cover the pot with a lid and cook for about 8 minutes on low heat. 
7. Add sugar and cook for another 2 minutes and turn off the flame. 
8. Cool the mixture for 5 – 10 minutes and serve with rice, milk rice, string hoppers, hoppers, bread, roti, or as a filling in buns or imbul.

Tips for you: 

• Make sure to stir the mixture in between cooking to prevent burning. 
• Can store this seeni sambol in the same pot overnight at room temperature and it becomes tastier the next day. 
• Store this in the fridge for about a week, but use a dry spoon for serving. I bet it won’t last this long.