Dry Lemon/ Lemon Peel Chutney Pudi(Powder)


The idea my Mom put into my head a few days ago was for a recipe I had never thought about actually. My Mother has a lot of interesting friends, she meets when she visits the neighboring temple every day. In one of my conversations with her, she said she made a new friend who gave her some “Orange Peel Chutney Pudi”. She could not stop talking about how wonderful it tasted. This Aunty is a specialist on recipes which have been forgotten. She gave my mother some old recipes like Lemon peel Chutney Powder, Tangerine peel Chutney powder, Coriander seed Chutney powder, Khus Khus or Gasagase Chutney powder, etc. I am really looking forward to meeting her and getting more interesting recipes from her.

I use Lemon zest and dried Iranian Lemons a lot. I love the refreshing taste and the flavor. Dried lemons make the best rasam, soups, spice powders, and the list could go on. They have a flavor that just the zest of a fresh lemon or the juice of a lemon cannot bring to a dish. I had never seen them in Bengaluru, while growing up, but I am sure they are available now. My Mother actually told me to use the zest of fresh lemons and roast them well in oil to get the flavor. I had the dry lemons at home, which was why I used them, but lemon zest is the second best thing.


The humble “Chutney Pudi” is one of my favorite condiments to eat with hot rice and ghee. I say “One” of my favorites, because I cannot decide what tastes better with hot rice, a good pickle, Menthyada hittu, thokku or just salt and ghee. I can just say everything tastes heavenly with Ghee.

The lemony kick given by the dry lemons to this Chutney Powder is simply nothing like any other you might have ever tasted. Its quite easy to make and I can assure you will become a favorite in your house, too.


  1. Urad Dal- 1/8 cup
  2. Channa Dal- 1/8 cup
  3. 1 dry omani lemon- Powdered
  4. Dry Copra/ Coconut( grated)- 1 1/2 cup
  5. Byadgi Chillies- About 10
  6. Jaggery- 1/2 tsp
  7. Asafetida- 1/8 tsp
  8. Salt to taste
  9. Curry leaves- 10
  10. Oil for tempering and roasting the ingredients
  11. Mustard seeds


Roast the Channa dal and Urad dal with a couple of drops of oil on a low flame, till they are golden and fragrant. Roast the Chillies and the coconut also on a low flame till the chillies lose moisture and the coconut just slightly starts turning color. The coconut needs to lose moisture, otherwise the oils become rancid and will ruin the powder in a short period of time.

Cool all the ingredients and powder them together with the Lemon powder and some asafetida. Add the salt and jaggery powder. Temper with some oil and the mustard seeds. Dry roast the Curry leaves and mix with the powder. Store in an Airtight container.


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