How to make Lemon Pickle (Nimbu ka Achar) at home in India and earn more than Rs 1,00,000 a month in net profits.

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Work from Home Business Sep 22, 2025 0

Making lemon pickle the traditional sun-drying way is simple, low-tech, and gives an authentic flavour Indian families love. Below I give a full, ready-to-follow manufacturing procedure suitable for a home or micro-scale commercial setup, list useful machine/components (small scale), and point you to a few real Indian suppliers for machines, jars and raw materials so you can source what you need.

1) Overview — What we want to make and which method we will be using.

We want to make Lemon Pickle (Nimbu ka Achar) using  Traditional Sun-Drying Method. Sun-drying method is a low-cost, low-risk and ideal for home-based production. It requires minimal machinery (no industrial machines), is easy to learn, and allows you to create custom/handmade finishes that can attract local buyers.

2) Details about information covered in this guide and what info in which section of guide:

This guide can be divided into 4 phases. First phase gives info about Raw material and Basic Ingredients, Manufacturing process, next phase gives info about Materials and equipment required to carry out manufacturing process, next phase covers costing and Selling details.

3) Why this method: Quick overview (what this method gives)

  • Uses salt, sunlight and oil as natural preservatives.
  • Produces tangy, slightly fermented, robust-flavoured pickle.
  • Good shelf life (6–12 months) if prepared and stored hygienically.

4) Ingredients (per ~2 kg lemons base batch — scale up linearly)

  • Fresh lemons (preferably ripe but firm): ~2 kg
  • Rock salt / coarse salt: 200–300 g (10–15% by weight) — adjust to taste
  • Turmeric powder: 1–2 tsp
  • Red chilli powder: 2–3 tbsp (adjust heat)
  • Roasted fenugreek (methi) powder: 1–2 tsp (optional, adds characteristic bitterness)
  • Mustard seeds (whole) or mustard powder: 1–2 tsp
  • Asafoetida (hing): a pinch (optional)
  • Mustard oil (kachi ghani / cold pressed preferred): 200–300 ml (10–15% by weight)
  • Optional: jaggery or sugar for a mild sweet note, roasted fennel (saunf), black salt

5) Hygiene & safety basics (non-negotiable)

  • Use clean, food-grade glass or ceramic jars — no metal lids that can corrode.
  • Work with dry hands and dry utensils. Any water invites spoilage.
  • Sterilise jars and lids in hot water and air-dry completely before use.
  • Keep workspace, knives and chopping boards thoroughly clean.
  • Use food-grade mustard oil (heated and cooled before adding) as a preservative.
  • If at any point you see mould, bad smell (not tangy/sour), or gas formation, discard that batch — better safe than sorry.

6) Step-by-step: Traditional Sun-Drying Method

a) Select & prepare lemons

  • Choose firm, unbruised lemons. Wash briefly, then wipe immediately and thoroughly — avoid leaving them wet.
  • Let cleaned lemons air-dry in shade until completely dry (moisture on rind causes spoilage).

b) Cut & salt (first stage)

  • Cut lemons into halves or quarters (remove as many seeds as you can — seeds can cause bitterness over time).
  • In a wide, clean bowl, layer lemon pieces and sprinkle salt (and a little turmeric) between layers. Mix gently.
  • Transfer salted lemons to a clean, wide-mouth glass jar or food-grade plastic container with an air-tight lid left slightly loose for the first few days to let moisture escape.

c) Sun-drying / softening

  • Place the jar/container (open-topped, covered with a muslin cloth to keep dust/insects out) in direct sunlight for 10–14 days.
  • Shake or stir the mixture once daily with a dry, clean spoon to ensure even salt distribution and to release juices.
  • Over this period the lemons soften and release juice; salt draws out moisture which concentrates flavour.

d) Make spice mix

  • While lemons are softening, roast (lightly) and grind the following (or use ready powders): mustard seeds, fenugreek seeds, fennel seeds (if using).
  • Combine with red chilli powder, turmeric, and asafoetida. Taste and adjust heat.

e) Combine & oil-treat

  • After 10–14 days, when lemons are soft and well-juiced, add the prepared spice mix. Mix thoroughly using a dry spoon.
  • Heat mustard oil till it smokes lightly (this kills microbes), switch off and let it cool to warm — do not pour boiling oil onto the lemon mix.
  • Pour warm (not hot) oil over the lemon & spice mixture so the oil rises above the solids — this top oil layer helps preserve the pickle.

f) Resting & maturation

  • Seal the jar tightly and place in sunlight for another 7–10 days, shaking gently every 2–3 days. This helps flavors marry.
  • Transfer to cool, dry storage (pantry) afterward. Pickle will be ready to eat in 2–3 weeks, improves with age.

7) Machine/equipment components details (Home to  Small Commercial Scale)

a) Machines/components required: You don’t need heavy machinery for a true traditional sun-dry method; however, these small machines/components speed up work and maintain consistency if you scale:

  1. Stainless-steel lemon cutter / slicer — semi-automatic cutters for uniform pieces (reduces labour).
  2. Stainless mixing/tumbling vat (50–200 L) with scraper — for uniform mixing of salt, spices and oil.
  3. Spice roaster & grinder / pulveriser — for roasting and grinding fenugreek, mustard etc. to hygienic powder.
  4. Hot-air blower or drying racks (mesh trays) — to supplement sun drying on cloudy days and to keep hygiene.
  5. Filling & capping machine (semi-automatic) — for bottling into jars efficiently and hygienically.
  6. Weighing scales, stainless steel spoons & ladles, funnel sets, sterilising kettles — basic but essential.
  7. Labelling machine and heat-sealer (for lids/labels) if selling commercially.

Note: For pure home production, manual knives, stainless bowls, glass jars and small spice grinder are sufficient. The equipment list above is aimed at micro-scale production (cottage industry) and small commercial units.

b) Example Indian suppliers / where to source machines & packaging

Below are real supplier leads (you can request quotes, capacities and MOQ directly):

  • Pickle-making machines & equipment — companies that supply small to medium pickle plants and mixing machines (useful if you opt for a semi-automatic setup): Packaging Solutions India / PackagingSolutionIndia (pickle mixing machines, lemon cutters). packaging-solutionsindia.com
  • Marketplaces listing many manufacturers — for comparing local machine makers (mixers, cutters, filling machines): TradeIndia’s pickle machine/manufacturer listings. Tradeindia
  • Semi-automatic filling / bottling machines — for hygienic jar filling and capping (useful for small brands): Multipack Filling Machine (pickle filling machines). Multipack Machinery Company

c) Where to get jars, packaging & closures

  • Glass jars & lids (bulk) — Ajanta Bottle (and many local glass jar manufacturers listed on TradeIndia/ExportersIndia) supply pickle jars in multiple sizes suitable for pickles. Use food-grade jars with airtight lids. Ajanta Bottle

d) Where to source raw materials (spices, oil) in India

  • Bulk spices (fenugreek, red chilli powder, turmeric, mustard seeds) — reputable spice wholesalers/manufacturers such as VLC Spices / Santo Group / Remington Exim (they supply whole & powdered spices in bulk). Contact for private label or wholesale packaging options. VLC Spices Santo Group  Remington Exim Solutions Private Limited
  • Mustard oil (cold-pressed / kachi ghani) in bulk — producers and bulk suppliers such as Nayesha Mills / PureOilsIndia and multiple other edible-oil wholesalers listed on B2B portals; check for food-grade, cold-pressed options for authentic flavour. Nayesha Oil Mills  A.G. Organica

8) Troubleshooting & common problems

  • Soft, bad (rotten) smell or mould >  likely moisture contamination. Discard batch. Improve drying and sterilisation.
  • Pickle too salty > reduce salt next batch, or dilute with more lemon pieces & oil.
  • Excessive bitterness > remove seeds more carefully next time; fenugreek increases bitterness if overused.
  • Oil turning cloudy > could be condensation; ensure oil layer is above solids and jars are dry.

9) Quick checklist before you start

  • Clean, air-dry glass jars ready.
  • Good quality lemons (inspect for bruises).
  • Spice powders roasted & sieved.
  • Mustard oil (food-grade) heated & cooled.
  • Clean/sterile workspace and utensils.
  • A sun-exposed, dust-free spot or covered drying racks.

10) Lemon pickle cost & profit details

a) Production Batch (10 kg lemons)

    • You start with 10 kg of lemons.
    • After cutting, salting, spicing, and oiling, this batch yields about 40 jars of 250 g each.
    • Raw material costs per batch (10Kg of lemons):
      • Lemons: ~Rs 400
      • Salt: ~Rs 24
      • Spices: ~ Rs 90
      • Mustard oil: ~Rs 209
      • Total raw materials = ~Rs 723 (for batch of 10 Kg lemons)
    • Packaging per jar (glass jar, cap, label, extras): ~Rs 16 per jar (Rs 16 * 40 jars) = ~Rs 640 per batch. (40 Jars)
    • Labour cost per batch (manual work, cutting, mixing, filling): Rs 200.
    • Total cost per batch = ~Rs 1,563
  • Cost per jar = ~Rs 39

b) To calculate monthly cost for 20 batches: Multiply by 20 batches per month

  • Raw materials + packaging + labour (per batch Rs 1,563 × 20) = Rs 31,260 per month (pre-recurring cost)

c) Monthly Overheads Recurring Costs (over and above raw materials – This is will almost fixed cost, unless too much variation in production quantity))

  • Rent (small workspace): Rs 5,000
  • Utilities (electricity, water): Rs 2,000
  • Packaging & marketing (labels, flyers, small promotions): Rs 3,000
  • Miscellaneous: Rs 1,000
  • Machine depreciation (spread over 3 years): ~Rs 3,333 per month
  • Total monthly recurring = Appx Rs 14,333

d) Total monthly costs (both Monthly Raw materials and monthly overheads)

    • Variable (materials + packaging + labour): Rs 31,260
    • Monthly Overheads (rent, utilities, depreciation, etc.): Rs 14,333
    • Grand total = Rs 45,593 per month which equals to Appx Rs 45,600/-

 e) One-time Setup Costs

  • Small-scale pickle machines (lemon cutter, spice grinder, small mixer, semi-auto filling): ~Rs 1,20,000
  • Other setup (trays, racks, jars, utensils, containers, initial supplies): ~Rs 15,000
  • Total one-time investment = Appx Rs 1,35,000

f) Selling Price & Profit mapping

i) Profits per batch

  • Selling price per jar: Rs 120
  • Revenue per batch: 40 jars × Rs 120 = Rs 4,800
  • Profit per Single batch (of 40 jars) = Rs 4,800 (–) Rs 1,563 = ~Rs 3,237
  • Profit per jar = Appx 81 Rs (For a min Single batch of 10 Kg of Lemons)

ii) Profit calculation – for 20 batches

  • Cost per jar = Rs 39
  • Selling price per jar = Appx Rs 120
  • Profit per Single batch (of 40 jars) = Rs 4,800 – Rs 1,563 = ~Rs 3,237 (here monthly recurring cost not included)
  • Profit per jar = Appx 81 Rs (For a min Single batch of 10 Kg of Lemons)
  • Monthly revenue = 800 jars × Rs 120 = Rs 96,000
  • Monthly costs (Monthly Raw material + Monthly Recurring) = Rs 45,600
  • Net monthly profit (on 800 jars) = Appx  Rs 50,400 (Rs 96,000- Rs 45,600)
  • Profit margin = ~52%

iii) To earn net profit of 1 lakh Rupees per month,

  • If user sells around 800 jars (or 20 batches) per month, net profit = Rs 50,400/-
  • If user sells around 1600 jars (or 40 batches) per month, then
  • Total revenue of 40 batches of Jars = Rs 1,92,000/-
  • Total cost to company in producing 40 batches of Pickles = Monthly variable cost + Monthly recurring cost
  • = [40 batches * 1563 Rs/batch] (+) [Rs 14,333/-]
  • = Rs 76,853/-
  • Net Profit to company = (Rs 1,92,000) – (Rs 76.853/-)
  • So Net Profit =Rs 1,15,147/-
  • So user can earn over Rs 1,15,147/- in net profits on monthly basis by selling around 1600 jars a month.

g) Note: Currency used for calculation is Indian National rupee. Profits mentioned above are calculated on Pre-tax basis and hence tax will be applicable as per state/country laws.

 11) Licenses Required in India (for small food business)

  • a) FSSAI Registration / License (mandatory for any food manufacturing & selling).
  • b) GST Registration (if turnover > Rs 40 lakh annually, or if selling outside state).
  • c) Trade License / Shop Act License (from local municipal authority).
  • d) MSME / Udyam Registration (optional, but useful for subsidies & loans).
  • e) Trademark Registration (optional but advisable if branding your pickle).
  • f) If selling commercially, follow FSSAI labelling & safety guidelines (ingredient declaration, MRP, manufacturing & expiry dates, batch no., FSSAI licence number).
  • g) For retail shelf life, test sample jars after 1, 3 and 6 months (taste, smell, texture). Keep a small QC log.
  • h) Consider small-batch branding and tamper-evident seals. (Filling & capping machines help consistency.)

12) How to scale from Home startup to Micro Business (Home > Micro business)

  • For small commercial batches multiply ingredient weights.
  • Keep strict hygiene (FSSAI guidelines apply for commercial sale).
  • Use wide trays and racks for sun exposure; ensure dust & insect protection (fine mesh covers or stainless trays with lids).

13) Final tips

  • Keep a small pilot batch (1–2 kg lemons) to finalise your spice ratios before scaling.
  • Note regional taste: north Indian pickles often use more oil and mustard; southern styles may include curry leaves and tempering. Adjust to target customers.
  • Always keep records (date made, ingredient weights, jar numbers) — useful for food safety and customer queries.

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