Sri Lankan Lunu Dehi (Salted Lime Pickle) Recipe
Lunu Dehi is a traditional Sri Lankan lime pickle made with lime, salt, and spices. It has a sour, salty, and slightly spicy flavor. It’s commonly served with rice and curry, milk rice (kiribath), and festive meals.
Ingredients
No ingredients listed.
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Wash the limes well and wipe them dry completely.
Cut each lime into four pieces or small wedges.
Place the lime pieces in a clean bowl and add salt. Mix well.
Keep the salted lime in a clean glass jar and close tightly. Leave for 2–3 days until the lime softens.
After the lime softens, add chili powder, turmeric powder, black pepper, fenugreek powder, and sugar if using.
Mix everything well until the lime pieces are evenly coated with spices.
Add vinegar if you want longer preservation and extra flavor.
Store in a clean glass jar and keep at room temperature or refrigerate.
Let it rest for a few days before eating for the best flavor.