Chilli powder
Chilli powder is dried chilli fruit ground fine, sold either as plain ground chillies or, in the United States, as a seasoning blend with salt, garlic and cumin.
Traditional method
Lunu dehi
ලුණු දෙහි · Lunudehi
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
History
Lunu dehi is a Sri Lankan preserved-lime condiment used in small amounts alongside meals and in dishes such as pol sambol. Ripe yellow limes take up salt before drying in the sun; their concentrated sourness and salt define the finished pickle. Household methods differ in spices and handling, while this version finishes the dried fruit in a vinegar-covered jar.
Ingredients
Scaling: source batch only
Ripe limesChoose unblemished, round, yellow fruit.
10
Approximately 10 limes for the main batch.Additional limesSqueeze for juice.
Amount not stated
3–4 limes for the separate juice pot.Salt crystals for stuffingStuff into the cut limes.
Amount not stated
The feature says to use copious amounts; no weight is stated.Amount not stated
A dash; no weight is stated.4.9 mL1 tsp as recorded
Kochchi chilli
4.9 mL1 tsp as recorded
PeppercornsCrush.
5–6 peppercorns.
4.9 mL1 tsp as recorded
Vinegar
Amount not stated
Pour in until all limes are immersed; type and volume are not specified.Method
Risks and precautions · Standard risk
Unmeasured salt and drying
The account gives no salt mass, drying duration, moisture endpoint or vinegar strength.
Hazard sourceKeep the packed limes immersed in vinegar; no measured acidification endpoint is given.
Control sourceLight-brown skin is a visual drying cue, not a measured moisture endpoint. A multi-year keeping period is claimed without quantified salt, acidity or storage control.
- Choose about ten unblemished, round, yellow limes. Make two intersecting cuts at one end of each fruit, open the cuts and stuff them with salt crystals.
- Place the salted limes in a wide, shallow pot. Squeeze three or four additional limes into a separate pot and add a dash of salt crystals to the juice.
- Set both pots in the sun. Dry the limes until the skins turn light brown. The juice may need two cycles of drying; seal and keep it in a cool, dry place until the limes are ready.
- Pack the dried limes into a large jar or sealable bottle. Add chilli powder, kochchi chilli, crushed peppercorns and sugar, then scrape in the dried lime juice.
- Add enough vinegar to immerse the limes. Shake to mix, seal the vessel and leave it undisturbed in a cool, dry place.
Places
Sri Lanka
Documented preparation · Country evidenceThe feature associates lunu dehi with Sri Lankan cuisine but gives no locality or origin claim for this method.
Related
Made from
Lime
Lime brings sour juice, fragrant peel and firm rind to fresh food and preserved condiments; the fruit named in a recipe may belong to several citrus types.
Peppercorns (unspecified)
Whole peppercorns are crushed for their texture, aroma and pungency. A recipe that leaves their type unnamed does not establish a species, colour or growing origin.
Red chilli powder
Red chilli powder is ripe red chilli pods dried and ground, sold pure or blended, and used for heat and red colour in pickles, chutneys, pastes and spice mixes.
Variants
Lime pickle (Peter Kuruvita)
Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.
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Sources
Explore Sri LankaProcess · Location · History · Use
Lunu Dehi: a Friendly ZestAuthor Prasadini Nanayakkara; full article, ‘Lime to Lunu Dehi’ (webpage lines 536–555): source-specific batch and ordered method. Lines 532–534 include unvalidated storage claims; no salt weight, main drying duration, measured endpoint or yield.