Sweet & spicy onion sambol

INGREDIENTS

5-6 large regular onions
1 teaspoon turmeric
1 tbsp chili flakes
1-2 teaspoons chili powder
5 cm Ceylon cinnamon stick
10 whole cardamom seeds
6-7 whole cloves
2 x 5 cm ramp (pandan leaves)
2 green chilies, halved lengthwise
A little coconut oil or neutral oil
3-4 tablespoons tamarind paste
1-2 tablespoons sugar
Lime
Salt

HOW TO DO IT

Peel and slice the onions, place them in a large bowl, and toss with the turmeric, chili flakes, and chili powder. Heat a little coconut oil or neutral oil in a large pot and sauté the cinnamon stick, cardamom seeds, and cloves until they release their aroma. Add the ramps and green chilies, sauté for 1-2 minutes, then add the onions. Sauté until the onions are caramelized and soft. Add the tamarind, sugar, and salt, and simmer until it becomes a relish. Season with a little more sugar, salt, and lime, if desired.

Serve as a side dish to rice & curry with Sri Lankan chicken curry , beetroot curry and dhal . You can also serve the sweet and spicy onion anvil as a side dish to other Asian dishes, with your pork chop or as a relish in your sandwich.