Fast and Hot ,The Seeni Sambol Story Recipe

Ok, I'm back to sambols again. Seeing as how we're in the final stages of this re-write we're doing and since we're going to Los Angeles on a business trip next week, cooking is down to bare bones quickness. However, since we eat our main meal at mid day which is also in the middle of our working day I still want something, even the tiniest thing on the plate to be special. I do this not only to make us happy with what's on the plate, but also to put us in a good mood for the rest of the writing day, which in crunch times may go till 9:00 p.m.
I dropped by the Farmers Market today and saw amazing red onions, which of course reminded me of one of my favorite, and a big time classic , Seeni Sambol.
This sambol has a Sri Lankan origin, and the basic ingredients involve onions and coconut milk, and of course chilies in varying amounts.
A good Seeni Sambol should be hot, and sweet.
I made some for our 4th of July cook out this last year, and a friend who was attending asked what I was making,one of the things I mentioned was this sambol. he said, "oh, I bought a jar of that the other day"
"What's in it?",I asked. He read his bottled ingredients. I read my homemade. They were the same, as I said a sambol is a sambol is a sambol.
I mentioned that mine was simmering, slow cooking with beautiful fresh organic red onions, curry leaves etc...
"Do you still want to bring your bottle?" I asked.
"What kind of beer do you want?" he replied.
So how do you make this simple and delicious relish. Here's a recipe that I adapted from the book Mangoes and Curry Leaves it always works for me