How to Spring Yummy Chemmeen Achar - Kerala Style Prawns Pickle

Jayden Knight
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How to Spring Yummy Chemmeen Achar - Kerala Style Prawns Pickle
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How to Spring Yummy Chemmeen Achar - Kerala Style Prawns Pickle Delicious, fresh and tasty.

Chemmeen Achar - Kerala Style Prawns Pickle. Chemmeen Achar made with prawns, ginger, garlic, spices and vinegar. Kerala Prawn Pickle Recipe, Chemmeen Pickle, Spicy Prawn Pickle. Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes.

Be it the tangy North Indian Mango pickle or the Bengali Kuler Achar, or the Banarasi Mirchi Ka Achar or the Bamboo Pickle from the North East or Coastal Kerala style Prawn Pickle, the pickles are as sweet as our childhood and as spicy as the adulthood.

Fiery spicy, aromatic, sinfully addictive Kerala style Prawns pickle made with fried prawns, spices and mouth puckering flavors of vinegar and gingelly oil.

Its spicy and finger licking delicious Yum! to satisfy your pickle cravings.

You can cook Chemmeen Achar - Kerala Style Prawns Pickle using 22 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chemmeen Achar - Kerala Style Prawns Pickle

  1. Prepare 1 of :- ( marinate and sun dry) Bowl.

  2. Prepare 1/2 kg of Shrimp / Chemmeen - ( fresh or cooked).

  3. It’s 1 of chili powder tea Kashmiri red - spoon.

  4. It’s pinch of Turmeric powder - a large.

  5. It’s to taste of Salt.

  6. Prepare of Oil for frying.

  7. Prepare 2 of :- Bowl.

  8. You need 2 of chili powder tea Red - spoon ( use as per your heat level).

  9. It’s 1/4 of Turmeric tea powder - spoon.

  10. Prepare 2 of Vinegar - table spoon.

  11. You need 1/4 of pepper tea Crushed - spoon ( optional).

  12. You need 3 of :- Bowl.

  13. Prepare 1 of Mustard seeds tea - spoon.

  14. Prepare 1/2 1/4 of Fenugreek seeds tea tea - spoon or powder - spoon.

  15. Prepare 8 cloves of Garlic sliced - - 10.

  16. Prepare 2 of Ginger tea sliced - spoon.

  17. You need 1 or 2 of Green chili sliced -.

  18. It’s 2 - 3 of Curry leaves - strings.

  19. Prepare pinch of kaayam Hing / - a large.

  20. You need 2 of Vinegar - table spoon ( optional).

  21. You need 2 or 3 of Gingelly oil Nalenna / - table spoon.

  22. It’s to taste of Salt.

Today's recipe is a spicy and tongue tickling pickle made with prawns.

Everyone has their own version of this delicious pickle.

This is my mother's recipe and she has been pampering me with bottles of delicious home made prawns pickle.

But when I run out of my stock of pickles I have no other option but to make it myself.

Chemmeen Achar - Kerala Style Prawns Pickle instructions

  1. If using fresh shrimp, clean, devein it and wash it thoroughly. I used frozen cooked salad shrimp, so i just thawed it overnight in the fridge..

  2. Marinate it with all other ingredients in Bowl 1, arrange it on a tray or cookie sheet and leave it open in the sun for a day or two. I keep it from 10.00 am to 4.00 pm for nearly 2 days. Every evening take it inside,leave it on your counter top, covered or uncovered..

  3. So if you dont wanna wait till then, marinate the shrimp, keep it for some time and the fry it. (See notes @ the end to see other options).

  4. When your ready to make it, fry the shrimp in oil. You can either deep fry or shallow fry it.But i prefer deep frying for this. Drain on paper towels. Set aside.

  5. Grind all the ingredients in Bowl 2 to a fine paste. Sprinkle a table spoon of water if necessary..

  6. Heat some oil from the fried shrimp pan, or you can use nalenna / sesame oil for this step..

  7. Add mustard seeds,when they splutter add fenugreek seeds. (if using fenugreek powder use at the end of cooking).

  8. Slide in chopped ginger, garlic,green chiles and curry leaves and fry for 3-4 minutes on medium flame till the raw smell disappears. Add the Bowl 2 - chili paste and mix well. Sprinkle 1/4 cup water and bring to boil……

  9. Stir in the fried Prawns and combine well, Saute for 3-4 minutes, till it is heated through (add fenugreek powder if you are using it now) Give a salt check. Switch off the flame. Let it cool..

  10. When it is in room temperature add hing and 2 more table spoon of vinegar (optional) and mix well..

  11. My mom leave it on the stove top for a day and then transfer it into glass jars..

  12. Pour 2 or 3 table spoons of Nalenna/ Gingelly oil over it and keep outside for a day or two and then keep refrigerated..

Really love your blog & your food pics!

Take a sneak peek into the tongue tickling Kerala Style Shrimp Pickle /Chemmeen /Konju Achar!

For most Indian cuisines, pickles accompany the main course.

Indian pickles can be made from almost every vegetable and fruit, with fresh spices and herbs.

Each and every family have their own version of making out.