Sweet Limbu Pickle

It's made from lemon pieces slow-cooked in a jaggery-based masala with traditional spices, giving it a sweet-tangy flavor without any added vinegar.

It's primarily sweet-and-tangy — jaggery gives it a syrupy sweetness balanced against the natural tartness of lemon, with only a mild background spice rather than strong heat.

Tikhat (spicy) lemon pickle is chili-forward and tangy-hot. Sweet Limbu Pickle swaps that heat for jaggery sweetness, giving a softer, milder flavor — many households keep both to enjoy together.

No, it's made without added vinegar, artificial color, or preservatives, relying on traditional slow-cooking and jaggery for both flavor and natural shelf stability.

It's commonly eaten with chapati, khichdi, curd rice, and plain dal-rice, and its sweetness also works well alongside spicier dishes to balance the heat.

A slight bitterness can come from the lemon's natural seeds and pith, especially in pieces cut close to the core — this is a normal characteristic of whole-lemon pickles rather than a quality issue.

Once opened, storing it in a cool, dry place or the refrigerator with a tightly sealed lid helps preserve its freshness for longer, especially in warmer weather.

It comes in 100g, 200g, and 500g jars, with the 500g size generally offering the best value per gram for regular households.

Yes, it's a favourite for lunchboxes since it doesn't require refrigeration for daily use and pairs easily with simple meals like chapati or rice.

Unlike many commercial lemon pickles that use vinegar and preservatives for shelf life, this one relies on jaggery, spice, and traditional slow-cooking, giving it a more homemade texture and taste.