Lemon Pickle
Nimbu Ka Achar · 250 g
₹289₹299In stock
Whole lemon pieces sun-cured with fennel and warming spices until the rind turns soft and the sourness rounds out.
Lemon achar improves more with age than anything else we make. Fresh, it is bracingly sour; after a few months the rind darkens and softens and the whole thing settles into something rounder. Many families keep a jar for years for exactly this reason.
What to eat it with
Curd rice, khichdi, or after a heavy meal — nimbu achar has been eaten as a digestive for generations.
Details
| Net weight | 250 g |
|---|---|
| Flavour profile | Sharp · Citrus |
| Ingredients | Cold-pressed mustard oil, salt, fennel, nigella, fenugreek, coriander, carom and mustard seed. No preservative, no artificial colour, no added sugar, no vinegar. |
| Shelf life | 12 months unopened; 6 months after opening |
| Made in | Samastipur, Bihar — FSSAI-licensed kitchen |
| Delivery | Pan-India. Free over ₹499 |
Keep the jar in a cool, dark cupboard rather than the fridge, always use a dry spoon, and make sure the oil stays covering the pickle. Top up with plain mustard oil if the level drops.
More from the range
All nine jars · What makes a pickle Bihari · Homemade vs factory-made · Preservative-free, explained