Seeni sambol
Non-vegetarian
සීනි සම්බෝල · seeni sambol
A sweet, spicy and tangy Sri Lankan relish of onions cooked down slowly in coconut oil with chilli, tamarind, whole spices and curry leaves until dark and jammy.
Seeni sambol is a Sri Lankan condiment, ready in about 55 minutes and made with red onion, red chilli flakes and sugar. It serves 8 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 8
- Level
- Easy
- Calories
- 112
Method
Step 1
Heat the oil and fry the whole spices, curry leaves (opens in a new tab) and pandan (opens in a new tab) for a minute until fragrant.
- 2 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Step 2
Add the onions and cook, stirring often, until very soft and golden brown.
- 25 min
- medium-low heat
How it looks · Photo: Magda Ehlers on Pexels Step 3
Stir in the chilli flakes (opens in a new tab), Maldive fish (opens in a new tab), tamarind, sugar (opens in a new tab) and salt, and cook until dark, glossy and jammy.
- 12 min
- low heat
Food safety: Cool quickly, then keep in a clean, airtight jar in the fridge and use a clean spoon each time.
About this dish
- Origin
- Sri Lanka · Commonly attributedMore food from Sri Lanka
- Dish
- Breakfast · Lunch · Dinner · Condiments, chutneys & relishes
- Cooking method
- Sautéed
- Taste
- sweet & spicy, tangy, savoury, aromatic / warmly spiced
- Diet
- Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb - Good for
- Make-ahead · Budget-friendly
- Cook more with
- Red onion · Red chilli flakes · Sugar · Coconut oil · Cinnamon · Cardamom
- Techniques
- Sautéing
Allergens
- Contains, can be adapted: Fishfrom maldive fish (dried tuna)
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
112 kcal per serving
Estimated1 serving ≈ 91 g · recipe makes 8
Where the energy comes from
- Protein 6%
- Carbohydrate 39%
- Fat 55%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 112 kcal | 123 kcal |
| Protein | 1.7 g | 1.8 g |
| Carbohydrate | 11.4 g | 12.5 g |
| Net carbohydrate | 10 g | 10.9 g |
| Sugars | 7.9 g | 8.7 g |
| Added sugars | 3.1 g | 3.4 g |
| Fibre | 1.4 g | 1.5 g |
| Fat | 7.1 g | 7.8 g |
| Saturated fat | — | — |
| Trans fat | — | — |
| Cholesterol | 2 mg | 2 mg |
| Sodium | 389 mg | 428 mg |
| Salt equivalent | 1 g | 1.1 g |
Vitamins & minerals per serving
- Potassium
- 153 mg
- Calcium
- 25 mg
- Iron
- 0.5 mg
- Magnesium
- 13 mg
- Vitamin A (RAE)
- 30 µg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- —
- Folate (DFE)
- —
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: pandan leaves.
- Not counted (tiny amounts or “to taste”): curry leaves.
- Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
- Maldive fish (dried tuna): Dried salted cod used as a stand-in: both are dried, very protein-dense fish; FDC SR Legacy has no dried tuna entry.
- Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Low heat and time are what turn the onions sweet — don't try to rush them on high heat.
Common mistakes
- Cooking the onions on high heat — they burn before they caramelise.
Serve with
- Serve with hoppers, kiribath or rice and curry, or in a sandwich (seeni sambol bun).
Storage
- Refrigerate in a clean jar for up to 2 weeks.
Variations
- Vegetarian seeni sambol (Sri Lanka): Leave out the Maldive fish; a little extra tamarind and salt keep it punchy.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Red onion, thinly sliced600 g
- Maldive fish (dried tuna), crushed or flaked2 tbsp · 10 g
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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