SAMRUDHI'S Lemon Pickle, Annapurna SHG, Natural Ingredients, No Artificial Colour, Pack of 1000gm

Limbu lonche is made from cut lemons, peel and all. The peel softens and the sourness mellows as the pickle sits, so it tastes different at one month than at six.

This 1 kg jar of SAMRUDHI'S Lemon Pickle is made by Annapurna SHG, a women's self-help group in Amravati district.

How to use it

• A spoonful on the side of varan-bhaat, dal-rice or curd rice.
• With bhakri, chapati, thepla or paratha, or tucked into a tiffin.

Keeping it well

• Always use a clean, dry spoon — moisture is what spoils a pickle.
• Close the lid after each use and store away from sunlight.
• Check the pack for the ingredient list, best-before date and storage advice.

Not sure which pickle to pick? Our guide to Maharashtrian pickles compares limbu, awala, kavath, karle and more.