Acar Keat Lah


Nonya pickled honey limes (calamansi)


  • 500 g honey limes/calamansi limes
  • 2-3 tablespoons cooking oil
  • 200 g turmeric, sliced thinly and sun-dried for an hour
  • 1 teaspoon fine salt
  • 5 tablespoons granulated sugar
  • 100 ml vinegar
  • 100 ml water
  • 100 g garlic, peeled and sliced thinly and sun-dried for an hour
  • 3 red chilies, seeded and quartered
  • 3 green chilies, seeded and quartered


Bring a pot of water to the boil. Place all the limes in a metal colander or perforated ladle and dip it into the hot water 2-3 times.

The limes will lose their bright green color.

Drain in a colander and dry in the sun for a day.

Steam the limes for half an hour.

Heat the oil in a wok to fry the turmeric until the oil turns yellow. Discard the turmeric and cool the oil before adding the salt, sugar, vinegar and water. Stir well.

Pack the steamed limes, sun-dried garlic, and red and green chilies into clean glass jars.

Allow to pickle for at least 2 days before consuming.

It keeps well for a week at room temperature. In the refrigerator, it can keep for months.

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