4.3 | 2507 Reviews
You Will Need
Lemon - 30–40 pieces, 500g (approx)
Sugar / Jaggery - 500g- Salt - 1½ tbsp
FarmDidi Masala - 60g (entire packet)
Jar - 1kg capacity (approx) and clean
Steps
Wash the lemons and completely dry them before cutting.
Cut the lemons into 4 pieces, and remove all the seeds.
Optional step: (You can crush the lemon pieces in a mixer, if you want to make crushed lemon pickle).- Put the lemon pieces in a pickle jar, add salt and mix it well.
Add FarmDidi Masala and sugar in the jar and keep it for another 7 days.
Keep the jar in sun (indirect sunlight) for at least 3 days. Make sure the jar is closed with the lid.- Stir the pickle jar at least once a day so all the lemon pieces get blended with spices.
Kashmiri Red Chilli Powder 
Turmeric Powder (Haldi) 
Fenugreek Powder (Methi)
Asafoetida (Hing)
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
Nothing beats the taste of homemade lemon pickle and FarmDidi’s Maharashtrian Lemon Pickle Masala which is made using traditional methods makes it easier than ever to recreate that nostalgic flavour.
The key ingredients for Maharashtrian Lemon Pickle Masala: Kashmiri Red Chilli powder, Turmeric (haldi) powder, Fenugreek seeds (Methi seeds), and Asafoetida (Hing) are of premium quality.
The ingredients are sun-dried to retain their natural oils and rich flavours.
Our pickle masala is free of chemical preservatives and artificial colour, it gets its vibrant colour and rich flavour naturally from finest ingredients and premium spices used.
Now with FarmDidi’s achar masala, pickle making at home is deliciously simple!
Recipe
You Will Need
- Lemon - 30–40 pieces, 500g (approx)
- Sugar / Jaggery - 500g
- Salt - 1½ tbsp
- FarmDidi Masala - 60g (entire packet)
- Jar - 1kg capacity (approx) and clean
Steps
- Wash the lemons and completely dry them before cutting.
- Cut the lemons into 4 pieces, and remove all the seeds.
- Optional step: (You can crush the lemon pieces in a mixer, if you want to make crushed lemon pickle).
- Put the lemon pieces in a pickle jar, add salt and mix it well.
- Add FarmDidi Masala and sugar in the jar and keep it for another 7 days.
- Keep the jar in sun (indirect sunlight) for at least 3 days. Make sure the jar is closed with the lid.
- Stir the pickle jar at least once a day so all the lemon pieces get blended with spices.
Ingredients
- Kashmiri Red Chilli Powder
- Turmeric Powder (Haldi)
- Fenugreek Powder (Methi)
- Asafoetida (Hing)
Shelf Life
Our pickle masala stays fresh and flavorful for 9 months when stored in an airtight container, away from moisture and direct sunlight.
Know Your Product
Nothing beats the taste of homemade lemon pickle and FarmDidi’s Maharashtrian Lemon Pickle Masala which is made using traditional methods makes it easier than ever to recreate that nostalgic flavour.
The key ingredients for Maharashtrian Lemon Pickle Masala: Kashmiri Red Chilli powder, Turmeric (haldi) powder, Fenugreek seeds (Methi seeds), and Asafoetida (Hing) are of premium quality.
The ingredients are sun-dried to retain their natural oils and rich flavours.
Our pickle masala is free of chemical preservatives and artificial colour, it gets its vibrant colour and rich flavour naturally from finest ingredients and premium spices used.
Now with FarmDidi’s achar masala, pickle making at home is deliciously simple!
Frequently asked questions
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