Sweet & Spicy Seeni Sambol - Caramelized Onion Spread

Ever tried a condiment that’s so good it could be the star of the show? Meet Seeni Sambol, Sri Lanka’s incredible sweet, spicy, and tangy caramelized onion relish. It’s a flavor bomb that transforms everyday meals into something special, making it a must-try for anyone looking to discover how to make Seeni Sambol onion relish.
Unlike your average caramelized onions, Seeni Sambol takes things up a notch with a vibrant mix of tamarind, aromatic Sri Lankan spices, and a kick of chili. Imagine a thick, jammy spread that’s perfect as a condiment, a sandwich filler, or even swirled into a savory dish. This naturally dairy-free vegan recipe is a fantastic way to explore vegan and dairy-free relish options and learn to prepare caramelized onion spread that truly stands out. Get ready to dive into the rich flavors of Sri Lankan cuisine!

Ingredients

• 2 lbs (about 4-5 large) Yellow Onions: Also known as "Bombay onions" in Sri Lanka, these are your best bet for sweetness and texture. Avoid red onions as they can be too strong.
• ¼ cup (60ml) Neutral Oil: Coconut oil works beautifully for an authentic touch, but any neutral oil like vegetable or canola oil is fine. Avoid olive oil or other strongly flavored oils.
• 15-20 Fresh Curry Leaves: These add a unique, aromatic, slightly nutty flavor. If fresh aren't available, dried can be used (though less potent), or simply omit.
• 1-2 small pieces (about 1 inch each) Dried Pandan Leaves (optional): Also known as "Rampe," pandan provides a subtle, vanilla-like fragrance. If unavailable, don't worry, the relish will still be delicious.
• 1 Cinnamon Stick (about 2-3 inches): For warmth and depth.
• 3-4 Green Cardamom Pods: Lightly crushed to release their fragrant seeds.
• 2 teaspoons Sri Lankan Chili Powder: Look for a medium-heat chili powder. Crucially, this is pure chili powder, not a chili powder blend (which often contains cumin, garlic, etc.). Adjust to your heat preference.
• ½ teaspoon Chili Flakes (optional): For an extra pop of heat and texture.
• 2 tablespoons Tamarind Paste (or 1-inch block of tamarind): This provides the essential tangy kick. If using a block, soak it in ¼ cup hot water for 10 minutes, then squeeze out the pulp and discard the fibers.
• ¼ cup (50g) Granulated Sugar: Or use jaggery for a deeper, caramel-like sweetness (see variations).
• 1 teaspoon Salt (or to taste): Essential for balancing all the flavors.

Directions

1. Prep
2. Slice Onions: Peel the yellow onions and slice them as thinly and evenly as possible. A sharp knife or a mandoline works best for this. Even slices ensure they cook down uniformly.
3. Combine Chili & Onions: In a large bowl, toss the sliced onions with the chili powder and chili flakes (if using). This ensures the chili is evenly distributed and helps prevent burning during the blooming stage.
4. Prep Tamarind: If using tamarind paste, simply measure it out. If using a tamarind block, place the 1-inch piece in a small bowl with ¼ cup (60ml) hot water. Let it soak for 10 minutes, then use your fingers to mash and squeeze out the pulp. Strain the liquid through a fine-mesh sieve, pressing on the solids to extract all the juice. Discard the remaining fibrous pulp.
5. Bloom the Aromatics (30–60 seconds)
6. Warm Oil: Heat the neutral or coconut oil in a wide skillet or sauté pan over low to medium-low heat. A wide pan is key for good surface area, which helps the onions cook down evenly.
7. Add Aromatics: Once the oil is warm (not smoking), add the curry leaves, pandan (if using), cinnamon stick, and crushed cardamom pods. Sauté for just 30-60 seconds, stirring constantly. You want to gently bloom their flavors, not burn them. They should smell fragrant and inviting.
8. Cook Onions Down (The Water-Release Phase)
9. Add Onions: Add the chili-coated sliced onions to the pan. Stir well to coat them with the aromatic oil and spices.
10. Sweat & Soften: Initially, the onions will look plentiful and release a lot of water, appearing watery and glossy. Keep the heat at medium-low and stir occasionally.
11. Checkpoint: Continue cooking until the onions have softened considerably, their volume has reduced significantly, and they look translucent and glossy.
12. Fix if Watery: If your onions seem stubbornly watery, briefly increase the heat to medium-high for a few minutes while stirring constantly to help evaporate the liquid. Then, reduce the heat back to medium-low. Ensure your pan is wide enough; if it's too crowded, the onions will steam instead of brown.
13. Caramelize (Slow and Steady)
14. Deep Golden Hue: Reduce the heat to low or medium-low. This is the patience phase! Stir regularly (every 5-10 minutes) to prevent sticking.
15. Checkpoint: Continue cooking until the onions turn a deep golden to light brown color. They should smell distinctly sweet and caramelized, and there should be no pooling liquid in the pan. This process can take anywhere from 45 minutes to 1 hour, depending on your heat and pan. Don't rush it!
16. Add Tamarind + Sweetener, Reduce to Jam
17. Add Tamarind: Pour in the prepared tamarind concentrate. Stir it into the caramelized onions. Cook for about 5 minutes, stirring, to cook off any raw tartness from the tamarind.
18. Add Sweetener: Gradually add the granulated sugar (or jaggery), stirring until it dissolves completely and is fully incorporated.
19. Reduce to Jam: Continue cooking on low heat, stirring frequently, until the mixture thickens into a jammy, glossy relish that mounds on a spoon and no longer looks watery. This might take another 10-15 minutes.
20. Checkpoint: Taste and adjust for salt, sweetness, and tanginess. You might need a pinch more salt, a tiny bit more sugar, or a splash more tamarind for your perfect balance.
21. Cool + Store
22. Cool Fully: Remove the pan from the heat and let the Seeni Sambol cool completely to room temperature before transferring it to a storage container. This helps the flavors meld and the texture to set.
23. Remove Whole Spices (optional): Before storing, you can remove the cinnamon stick, cardamom pods, and pandan leaves if you prefer not to have them in the finished relish.