Seeni Sambal Sweet And Spicy Onion Relish Recipes

MAKE SEENI SAMBOL RECIPE | SRI LANKAN | QUICK & EASY

Steps:

• Slice the onions.
• Get ready with dried red chili flakes, sugar, and salt.
• Also, get ready with the thin tamarind juice.
• Mix the onion and salt until all combined well. Then place the pan over the stove and cook the salt-mixed-onion under low flame for 3 or 4 minutes. In a halfway through open the lid and give a stir to avoid burning.
• Then, add the cooking oil, mix and again cook covered under medium flame for 4 to 5 minutes.
• Now take off the lid and cook uncovered for 3 to 4 minutes under high flame. Stir frequently to avoid burning.
• Finally, add the tamarind juice, sugar, and red chili flakes. Mix and cook covered under medium flame for 2 to 3 minutes.
• Open the lid, give a good stir, and again cook covered under low flame for 2 to 3 minutes.
• Taste and adjust salt, sugar, or red chili flakes if needed.
• This is how to make seeni sambol recipe in Sri Lankan style at home. Serve and enjoy this delicious and easy Seeni Sambol.

SEENI SAMBOL

Steps:

• Combine the red pepper flakes and the sugar.
• Season the onion with salt and mix well.
• Place a saucepan over medium heat and dry heat it.
• Add the onion and cook over low heat for 4 minutes, covered, stirring regularly.
• When all the water from the onions evaporates and they become a bit translucent and start to brown a bit, add the oil, curry leaves, cinnamon, cardamom and cloves.
• Mix and cook again, covered, over medium heat for 5 minutes, stirring regularly.
• Remove the lid and cook, uncovered, for 3 minutes over high heat, stirring frequently.
• Add the tamarind juice, and the sugar and red pepper flakes mixture . Season with salt.
• Mix and cook, covered, over medium heat, for 5 minutes, stirring frequently.
• Remove the lid, add the Maldive fish (umbalakada), stir well and cook again over low heat for 3 minutes.
• Taste and add salt, if necessary, as well as sugar and red pepper flakes, if necessary.

SEENI SAMBAL (SWEET AND SPICY ONION RELISH)

Steps:

• Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
• Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
• Add the jaggery at the end when your required consistency is reached.
• Continue to cook for a few more minutes until the jaggery is incorporated well.
• Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
• This condiment can stay for at least a week refrigerated.

SWEET AND SPICY ONION RELISH

Steps:

• Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
• Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

SWEET ONION RELISH

Steps:

• In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
• Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
• Add the stock and cook until the liquid is again reduced by half.
• Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.

SWEET-ONION RELISH

Steps:

• In a medium bowl, combine sweet and red onions; add ice water to cover. Soak for 30 minutes, changing ice water once. Drain onions well, and return to empty bowl. In a medium saucepan, bring vinegar, sugar, and salt to a boil, stirring until sugar is dissolved; pour over onions, and set aside to cool, tossing occasionally. When cool, stir in scallionos. Season with pepper.

SWEET & SOUR ONION RELISH

Steps:

• In a 1 1/2 skillet, heat oil over medium heat.
• Add onions and sugar.
• Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
• Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
• Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
• Season with salt and pepper and more vinegar if desired.
• Will keep in refrigerator for 3 days.