Normally, achar limau kasturi hardly has any sauce, but this one has liquid gravy which is truly lips-smacking.


  • Prepared limau kasturi/calamansi (see my recipe part 1)

  • 2 sprigs fresh curry leaves

  • ½ cup vegetable oil

  • ¾ cup brown sugar

  • 1 teaspoon salt

  • Ingredients 1

  • 20 dried chillies - soaked and half portion seeded

  • 2½ tablespoons cumin seeds (slightly roasted in microwave 30 sec on H)

  • 1 piece thumb size fresh turmeric

  • 8 slices fresh ginger

  • 5 garlic

  • Ingredients 2

  • 1 tablespoon crushed mustard seeds

  • 1 teaspoon fenugreek seeds

  • 1 cup apple cider vinegar


  • 1.

    Blend Ingredients 1.

  • 2.

    Add Ingredients 2 and mix well.

  • 3.

    Put oil in a pan and add the blended and mixed spices.

  • 4.

    Fry over low heat for 6 minutes till oil seeps out, stir all the time.

  • 5.

    Add brown sugar and salt.

  • 6.

    Continue frying over low heat for 2 miniutes.

  • 7.

    Add the prepared limau kasturi/calamansi.

  • 8.

    Stir and mix the limau kasturi/calamansi with the spice paste.

  • 9.

    Do a final taste and adjust the flavour - it should be a balanced flavour of sweet and tangy.

  • 10.

    Cook for another 2 minutes and turn off the heat.

  • 11.

    After making this pickles, pour the hot mix into a sterilized jar.


The pickle will keep without refrigeration. However, it is better if kept in the fridge for longer shelf life.

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Posted by Skye9Report
Hi there , I've done part 1. In this part 2, do you add the whole lot of calamansi and the sugar solution from part 1 or just the calamansi? Hope you can help! Thanks...
Posted by Cheryl145Report
On behalf of my mum, thank you. She prepared the first step, now it will be the spice paste. Will let you know the outcome.
Posted by N55895Report
I am glad your mum likes my recipe. Can you cook? Please learn as much as you can from your mum and you will never regret. I am very appreciative and happy that I've learnt from my mum and grandmum.