Since Sri Lanka is a multi cultural country, you cannot expect anything less when it comes to Sri Lankan food. Our country is filled with its regional flavours while the cuisine is known for a rich combination of rice specialities, spices, herbs, seafood,seasonal vegetables and fruits and of course, legumes.
Lunu Dehi, also known as preserved lime or pickled lime, is one of Sri Lanka’s most traditional and beloved condiments. Made by sun-drying whole limes and curing them in salt, this centuries-old preparation was originally a method of preserving fruit without refrigeration. Over time, it became a staple in many households, valued not just for its long shelf life but for its bold, tangy, and intensely salty flavour. The deep brown colour and rich aroma come from the natural fermentation and aging process, which can last for months or even years.
In Sri Lankan cuisine, Lunu Dehi is commonly enjoyed with rice and curry, especially during times of illness when its strong acidity is believed to aid digestion and stimulate appetite. Many families keep a jar of Lunu Dehi passed down through generations, as older batches are considered more potent and flavourful. Its sharp taste pairs well with milder dishes, balancing out flavours and adding a distinctive kick to meals.
Beyond its culinary uses, Lunu Dehi holds cultural significance. It is often prepared in large quantities during lime season and stored for the year, reflecting the island’s deep-rooted traditions of homemade preserves. Whether used as a side, a remedy, or a nostalgic flavour from childhood, Lunu Dehi remains a symbol of Sri Lankan heritage.
