Lemon Pickle (Sweet & Salted)

Meetha-Namkeen Nimbu Achaar

Product Overview

Whole lemons preserved in raw jaggery, rock salt, and whole spices. No vinegar, no artificial preservatives, no refined sugar. Sun-matured for a balanced sweet and sharp flavour.
180g, 250g, 500g, 1 kg
100 kg
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About This Product

Lemon Pickle (Sweet & Salted) is a traditional North Indian preparation where ripe lemons are preserved together with both raw jaggery and rock salt in a single batch. The combination of jaggery and salt draws out the natural lemon juice over time, creating a thick, dark, sweet-sharp syrup that balances the bitterness of the rind, the heat of the chilli, and the warmth of the whole spice blend. Fennel seeds, cardamom, cloves, black salt, turmeric, and red chilli are added to complete the flavor. No vinegar, no refined sugar, no oil, and no artificial preservative is used. The mixture is filled into clean jars and sun-matured for three to four weeks before sealing and packing.

Colour

Deep amber-brown to dark golden. Jaggery-darkened syrup with lemon pieces throughout

Texture

Softened lemon pieces in thick, sticky, sweet-salty syrup. Rind becomes tender and translucent over maturation

Aroma

Warm jaggery sweetness and sharp lemon citrus with rock salt depth and whole spice warmth underneath.

Natural Qualities

Raw jaggery and rock salt combined as the preservation base. No refined sugar
No oil, no vinegar, no water added
Whole spice blend: fennel, cardamom, cloves, black salt, turmeric, red chilli
No artificial preservatives or synthetic colours
Full-ripe, thin-skinned lemons sourced at peak juice content
Sun-matured for a minimum of 3–4 weeks before packing
TRANSPARENCY YOU CAN TRUST

How It's Grown & Processed

Farming Method

Raw, unripe mangoes hand-picked at the pre-ripening stage from orchards in Uttar Pradesh, Andhra Pradesh, and Gujarat. Jaggery sourced from traditional kolhu mills in Uttar Pradesh and Maharashtra. Rock salt from natural salt works in Rajasthan. Cold-pressed mustard oil from traditional oil mills in Rajasthan and Uttar Pradesh. Whole spices from their respective natural growing regions.

Processing Method

 Lemons cleaned and halved or quartered → mixed with powdered jaggery, rock salt, and whole spice blend → filled into clean jars → sun-matured for 3–4 weeks, turned regularly → jaggery and salt dissolve into a thick syrup → sealed and packed after quality check.

Shelf Life

9 months from date of packing

Storage Advice

Store in a cool, dry place away from direct sunlight. Always use a dry, clean spoon. Once opened, refrigerate and consume within 3 months. Keep lemon pieces submerged in the syrup at all times.
Traditionally Made

Traditionally Made

Ancestral recipe methods

Sun-Matured

Sun-Matured

Naturally ripened in every batch

Hand-Packed

Hand-Packed

Quality checked each jar

Traceable

Traceable

Farm to your jar

No Preservatives

No Preservatives

Clean label assured

No Synthetic Colour

No Synthetic Colour

Natural colour from spices and jaggery only

Traditional Uses

This product has been used for generations:

Served with dal, roti, and rice as a sweet-sharp daily condiment
Eaten as a digestive after meals in North Indian tradition
Served alongside parathas and stuffed bread as a traditional accompaniment
Used in festive thali settings as a classic sweet-salty achaar
Given as a traditional home remedy for digestive discomfort

Best Suited For

Ideal for the following buyers:

Wholesale distributors handling traditional pickle ranges
Supermarket and modern trade grocery chains
Hotel and restaurant kitchen bulk buyers
Online Indian food and speciality platforms
International Indian pickle importers

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Our Promise: Every batch of our product that you receive is made from 100% natural ingredients with no preservatives and no shortcuts. We trace it back to the farm it came from. Your trust is what keeps us honest.

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