Main content

Achar Limau Kasturi Nyonya Style  (Pickled Calamansi) - Part 1

Bumper crop from my calamansi tree or limau kasturi tree. After distributing to friends, I still have about 1 kg left and more will be harvested from the tree in due course. This is the first step to a "shiok" Nyonya pickle. "Shiok" in the Nyonya language means irresistible or wanting more and more!!



  • 1.

    Boil Ingredients 1 in a pot.

  • 2.

    As soon as water comes to a rolling boil, cover pot and turn off the heat.

  • 3.

    After 5 miinutes, drain the calamansi.

  • 4.

    Boil Ingredients 2 till sugar dissolve.

  • 5.

    Transfer boiled and drained limau kasturi/calamansi into a clean pot.

  • 6.

    Pour the boiled Ingredients 2 onto the limau kasturi/calamansi.

  • 7.

    Cool, cover and set aside the limau kasturi/calamansi in sugar liquid for about 2 - 4 days.

  • 8.

    Stay tune for Part 2 - making the achar rempah or spice paste for the pickle.


Please do not overboil the limau kasturi/calamansi so that it stays al dente. Kumquats can be used instead of limau kasturi/calamansi.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Achar Limau Kasturi Nyonya Style (Pickled Calamansi) - Part 1.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Cheryl145Report
My mum is waiting for your spice paste recipe.