Pahadi Lemon Pickle
ORIGIN: Sasbani, Uttarakhand
₹250 | 240 G
The recipe for this tangy pickle made with large Galgal lemons and mustard oil comes from a local elderly woman from the Sasbani village.
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Have it the way you would any pickle, alongside a meal, especially with parathas, dal and rice, or simple home-style dishes where its sharp, citrusy flavour can cut through richness. It also works well with snacks or added in small amounts to lift everyday food when you want something brighter on the side.
After harvesting, they avoid storing the lemons for extended periods of time, and instead, directly turn the pulp into the pickle to maintain freshness.
To avoid wastage, Sasbani Gramya Haat buys sun-ripened or over-ripened fruits that are typically discarded at farms. They purchase these directly from farmers and turn them into value-added products like jams and preserves.
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