Sri Lankan seeni sambol
Slow cooked onions turned sweet, sticky and spicy, the classic relish for hoppers, bread and rice.
- Time45 min
- LevelEasy
- Costabout £0.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide frying pan over a medium heat. Add the cinnamon, cardamom and curry leaves and fry for 30 seconds until they smell warm.
- 2
Add the onions and salt. Cook for 20 minutes, stirring often, until soft and golden.
20 min - 3
Stir in the chilli flakes and turmeric and cook for 2 minutes.
- 4
Add the gluten free tamarind paste, sugar and 3 tablespoons of water. Cook for 10 minutes more, stirring, until dark, sticky and jammy.
10 min - 5
Cool, then spoon into a jar. Remove the cinnamon stick before serving. It keeps in the fridge for a week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.