Senni Sambola.

 Introduction

Seeni sambol, also known as sawi sambol or caramelized onion chutney (or relish), is one of Sri Lanka's most traditional condiments that offers a combination of sweet, spicy and tangy tastes.

This is commonly served with milk rice,rice,hoppers,string hoppers and more.

Ingredients to make the spicy onion chutney (senni sammbol)

• 1-2 kg of Bombay onions sliced fine
• 5 cardamom pods
• 1-inch piece cinnamon
• 5 tablespoons of oil (increase if required)
• 2 tablespoons of Sugar
• 3 tablespoons of Tamarind juice (if you are using tamarind paste 1 teaspoon should do)
• 5-6 Curry leaves
• 2-inch pandan leaves
• 1 tablespoon of red chilly powder (increase If you need the Seeni Sambol to be spicy)
• salt to taste

Method

Heat a pan that is enough to hold the 1-2 kg of chopped onions.

Keep the heat low and pour in the oil(5 tbs).

Add curry leaves(5-6), cinnamon(1-inch piece), cardamoms(5 pods), pandan leaf(2-inch piece)and red chilli powder.

Cook the ingredients for 1- minute over low fire.

Add the chopped Onion to the spice mix and stir gently to combine all the ingredients.

keep the heat steady while making sure the Onions don’t burn and continue to cook the onions.

Make sure to constantly stir to avoid the onions sticking to the pan.

Leave the onions to cook for 10 minutes and add the tamarind juice(3 tbs, if using tamarind paste use only 1 teaspoon) and sugar(2 tbs).

Stir to combine well and season with salt.

Cook down the onions over low heat for another 3-5 minutes, check for seasoning and taste.

Once done, remove the pan from the stove and let the seeni sambol(onion chutney)cool completely.

Note: Store the chutney in a clean dry glass bottle.

Do not use a wet spoon when serving.

store in a cool dry place.

Hope you will enjoy this SriLankan relish with our unique dishes.

Thank you.