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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!!


  • Ingredients 1

  • 4 cups water

  • 1 kg limau kasturi/calamansi - wash and drain dry

  • Ingredients 2 for Sugar liquid

  • 2 cups water

  • 10 tablespoons sugar

  • 1 cinnamon stick - 5cm in length

  • 5 cloves

  • 3 cardamons

  • ¼ teaspoon whole black peppercorns


  • 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.

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Posted by Cheryl145Report
My mum is waiting for your spice paste recipe.