Two Brothers India Farms

Lemon Pickle

₹400.00(₹0.77 per gram)

Shipping calculated at checkout.

Size 300g

Oil-freeSmall-batchNo additivesLab-tested

PASSOil-free, no additives and lab-tested clean, but a sweet pickle — misri is 40.66%.

What the lab found

No pesticides or heavy metals
No mould toxins
Tested free of harmful bacteria

Nerd out: the full lab report

This Lemon Pickle is made from heirloom Kaagzi lemons, lacto-fermented in the traditional way with salt, sugar and time instead of oil or heat. The slow fermentation preserves the fruit naturally, deepens its flavour, and carries through live lactic cultures rather than relying on vinegar or added preservatives.

The result is a sweet-tangy condiment with a softer, less oily texture than typical commercial pickles, made in small batches rather than mass-produced. Packed in a compact jar, it's built as an everyday table condiment rather than an occasional treat.

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₹400.00

Why We Like It

This pickle skips oil entirely and lets old-fashioned lacto-fermentation do the preserving, on native-variety lemons.
Every ingredient carries a percentage — lemon, misri, rock salt and four spices, nothing else.
The lab report comes back clean across microbiology, heavy metals and a 30+ analyte pesticide panel.
Oil-free means 0.19 g of fat per 100 g, where a traditional achaar is mostly oil.

Ingredients

Lemon (48.43%)

Primary ingredient, whole fruit

Native-variety lemons, fermented with salt and misri over several weeks; no oil, no heat and no vinegar.

Misri, rock sugar (40.66%)

Note

Unrefined sugar that drives the ferment and balances the sourness; at over 40% it makes this a genuinely sweet pickle.

Sendha Salt (7.26%)

Note

Rock salt, the preserving agent, and the reason sodium sits at 3786.51 mg per 100 g.

Chilli Powder (1.66%)

Clean

Flavouring.

Turmeric Powder (1.21%)

Clean

Flavouring.

Methi Dana (0.49%)

Clean

Fenugreek seed, traditional pickle spice.

Hing (0.29%)

Clean

Asafoetida, traditional pickle spice.

Nutrition factsPer 100g

Energy kcal: 344.75 kcal
Protein g: 1.48 g
Carbohydrate g: 84.28 g
Total sugars g: 30.24 g
Added sugars g: 1.28 g
Dietary fibre g: 2.85 g
Total fat g: 0.19 g
Saturated fat g: 0 g
Trans fat g: 0 g
Salt g: 9.47 g

Two Brothers Lemon Pickle versus other lemon pickles

What to compare	Purepicked	Regular commercial pickle
Oil content	Oil-free, 0.19 g fat per 100 g	Usually oil-based
Preservation method	Lacto-fermentation	Often vinegar plus chemical preservatives
Preservatives	None	Sodium benzoate and other preservatives are common
Lemon variety	Heirloom Kaagzi lemon	Variety rarely named

Is It For You?

Good for

Everyday meal accompaniment with rice, roti or dal

Those wanting a probiotic, oil-free pickle

Mixed into yoghurt for a quick tangy dip

Pairing with upma or a ghee-toasted paratha

Avoid if

Anyone on a strict low-sodium diet — a 10 g serve carries about 379 mg of sodium

Anyone limiting sugar — misri is 40.66% of the jar

Those who prefer oil-based pickles for a longer shelf life

How to use

Serve as a table condiment with rice, roti, dal or parathas

Use a dry spoon each time to avoid introducing moisture into the jar, and store in a cool, dry place away from direct sunlight

What to look for in Pickle?

Traditional pickle is preserved by salt, oil and spice. Class II preservatives such as benzoates and sulphites mean the cure is doing less of the work.

Oil should sit above the pickle as a seal. A dry-looking jar spoils faster once opened.

Acetic acid and added colour are the usual shortcuts. Real pickle darkens as it ages rather than staying bright.

Check which oil is named. Cold-pressed mustard or sesame is traditional; unnamed 'edible oil' tells you nothing.