Sri Lankan Seeni Sambol

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1. 1Step 1: Heat a pan that is large enough to hold 1 to 2 kg of chopped onions.
2. 2Step 2: Pour in the oil. Add curry leaves, cinnamon, cardamoms, and pandan leaf.
3. 3Step 3: Cook the ingredients for 1 minute over low heat.
4. 4Step 4: Then add the red chilli powder.
5. 5Step 5: Sauté for a few seconds to avoid the chilli powder from burning.
6. 6Step 6: Add the chopped onions to the spice mix and stir gently to combine all the ingredients.
7. 7Step 7: Keep the heat steady and make sure the onions don't burn; continue cooking the onions.
8. 8Step 8: Leave the onions to cook for 10 minutes and add the tamarind juice and sugar.
9. 9Step 9: Stir to combine, then season with salt.
10. 10Step 10: Cook down the onions over low heat for another 3 to 5 minutes; check for seasoning and taste.
11. 11Step 11: Once done, remove the pan from the stove and let the seeni sambol (onion chutney) cool completely.
12. 12Step 12: Meanwhile, have a dry glass bottle ready.
13. 13Step 13: Once the seeni sambol is cool, spoon it into a dry bottle and refrigerate.
14. 14Step 14: When you need to use this sweet and spicy Seeni sambol, take a few tablespoons and microwave it for a few seconds.
15. 15Step 15: Always use a dry spoon.