Lemon Pickle
250g
₹ 239.00
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Lemon Pickle
₹ 239.00
🏠 Homemade
🚫 No Preservatives
🌿 100% Natural
🚚 Free Delivery above ₹499
🔄 Replaced if Damaged
Nimbu Achar - Sharp, Tangy, and Never Not on the Table
Every Indian kitchen has a jar of lemon pickle. Most of them are just okay. The ones worth keeping - the ones that actually add something to a meal - are made like this: sun-cured lemons, hand-roasted spices, cold-pressed peanut oil, and time.
Nirmala's Lemon Pickle starts with whole lemons sun-cured to concentrate their natural oils and sharpen their tang. Combined with Guntur red chilli, mustard seeds, fenugreek, and garlic in cold-pressed peanut oil - no vinegar, no artificial preservatives. Just the lemon doing all the work, the way it's supposed to.
Ingredients: Sun-cured lemon, Guntur red chilli powder, mustard seeds, fenugreek seeds, garlic, turmeric, rock salt, cold-pressed peanut oil.
Sharp enough to cut through a heavy dal, bright enough to lift plain curd rice, versatile enough for dosa, chapati, paratha, or anything else on the plate. Shelf life: 6-8 months.
Order now - one jar and you'll never go back to store-bought again.
- Sun-cured whole lemons - slow sun-drying concentrates the natural oils and creates a depth of tang that fresh lemons alone cannot give
- Zero preservatives, zero vinegar - only lemon, Guntur chilli, mustard, fenugreek, garlic, and cold-pressed peanut oil
- Authentic Andhra-style Nimbu Achar - handmade in small batches using a traditional family recipe
- Rich in Vitamin C and digestive spices - lemon with mustard and fenugreek supports immunity and aids digestion naturally
- Available in 250g, 500g, and 1kg - pairs with rice, dal, curd rice, dosa, chapati, or paratha; ships across India
Frequently Asked Questions
Why sun-cure the lemons instead of using them fresh?
Sun-curing draws out the moisture from the lemon skin and concentrates the natural oils, creating a much deeper, more complex tang than fresh lemons. It's also how traditional long-shelf-life lemon pickle has always been made - without needing any artificial preservatives.
How sour and spicy is it?
Very sour and medium-to-bold spicy. The tang of sun-cured lemon is sharp and pronounced. If you like your lemon pickle to actually taste like lemon - not a muted, vinegar-diluted version - this is the one.
Does it contain vinegar?
No vinegar. The sourness is entirely from the sun-cured lemon itself. Cold-pressed peanut oil and rock salt handle the preservation naturally.
How long does it last?
6-8 months stored in a cool, dry place with a dry spoon. The flavour actually deepens over the first few weeks as the spices infuse further into the lemon pieces.
What can I eat it with?
Hot rice with ghee, curd rice, dal-rice, dosa, idli, chapati, paratha. A small piece of lemon pickle with curd rice is one of the most satisfying combinations in Indian home cooking.
Does it contain artificial preservatives?
None. Sun-curing, rock salt, and cold-pressed peanut oil preserve it completely naturally. No sodium benzoate, no artificial additives of any kind.