Veppilakatti (A Spicy, Dry Chutney with Lemon Leaf)

Veppilakatti - Spicy Lemon Leaves Chutney
Veppilakatti – Spicy Lemon Leaves Chutney

I discovered Veppilakatti very late in life and have been making up for it ever since. Veppilakatti is tangy chutney made with the lemon leaves and is a fantastic accompaniment to Curd Rice. In my case, it is a life saver as I use it to spice up my daily dose of oats.

One advantage of living in the old part of a metropolis is that there are still a lot of fruit-bearing trees around. Be it jackfruit, mango, guava, banana, or lemon; I can find all these trees within a hop-skip-jump distance of my home.

The other day, I saw some lemon trees and could not resist making a batch of Veppilakatti.

I have tried this recipe with kaffir lime leaves as well and it turns out just fine. I would increase the amount of curry leaves to 2/3 cups as kaffir lime leaves are more aromatic.

Do try this recipe whenever you get a chance and you will not regret it.

Time: 30 Mins


  1. Lemon Leaves – 200 gms
  2. Curry Leaves – 1/2 Cup
  3. Red Chillies – 15 to 20
  4. Asafoetida – 1/2 tsp
  5. Lemon Juice – 1 tbsp
    Tamarind – 1 marble-size ball
  6. Oil – 1 tsp
  7. Salt to Taste


  1. Wash and dry the lemon and curry leaves.
  2. Fold each lemon leaf in half, and tear away the middle vein.
  3. Heat the oil.
  4. Add the red chillies and stir-fry till they just start to change color.
  5. Turn off the heat.
  6. Add the asafoetida to the chillies and mix well.
  7. Set aside to cool.
  8. When the chillies are at room temperature grind together all dry ingredients into a coarse powder. If you are using tamarind, grind the tamarind as is with the dry ingredients.
  9. If you are using lemon juice, add it to the chutney powder and mix well.
  10. Form balls of 1″ diameter and store in an air-tight container. You can also refrigerate it.
  11. Serve as an accompaniment to thair sadam.


  • Lemon leaves could be a bit stringy so use as many tender ones as you can.
  • I like my Veppilakatti to be spicy. You could use fewer red chillies, then you will have a tangier chutney and one which is more green.



    1. I grew up with Veppalai katti and now in my old age(well past 50 and in the USA) husband got just one measely pkt of it when he went to India recently to attend a wedding…I literally gobbled it up in 2 sittings with thairu saadam…went online immediately to see if I could buy it luck 🙁 Thats why I am desperate see if can get it or have someone buy it for me and send it across to the usa 🙁 🙁 🙁

I would love to hear your thoughts and suggestions. Do leave me a comment.