Discover the unique flavors of Acar Keat Lah, a traditional Nonya pickled honey lime (calamansi) dish with a delightful balance of sweet, sour, and spicy notes. Perfect as a condiment or side.
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.