Nimbu Ajwain

The oldest and simplest pickle in the Jyownar repertoire, nimbu ajwain is also the most enduring — a recipe grown up with in nearly every Indian household. Made entirely without oil and sprinkled with the benefits of ajwain, it is gentle enough to be served even to those recovering from illness, and its character only improves with each passing year in the jar.

Key Ingredients

–  Sun-cured lemons

–  Ajwain (carom seeds)

–  Rock salt

–  No oil, no artificial preservatives

How to Use

Serve alongside khichdi or any light meal. Its mild, oil-free profile makes it suitable even for convalescents and those seeking a gentler pickle.

How to Store

Store in a cool, dry place away from direct sunlight. Always use a clean, dry spoon to serve — moisture or food particles (‘anna’) coming into contact with the pickle will cause it to spoil. As the product carries no artificial preservatives, keep the jar tightly sealed after each use and refrigerate once opened, to preserve its ghar-ka-swad freshness for as long as possible.