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Instant Prawn Pickle | Chemmeen Achar

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 5
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 250 gm Prawns cleaned
  • ½ tsp Salt
  • ¼ tsp Turmeric Powder
  • ¼ cup Oil
  • ¼ cup White Vinegar
  • ½ tsp Sugar
  • 7 Dried curry leaves optional
Spice Mix
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Mustard Powder
  • ½ tsp Fennel Seed Powder
  • ½ tsp Garam Masala

Method
 

  1. Marinate prawns with salt and turmeric powder for 5 - 10 mins. Squeeze out any remaining moisture.
  2. In a 2 or 3 Ltr pressure cooker, layer as follows: oil, marinated prawns, kashmiri chili powder, cumin powder, coriander powder, mustard powder, fennel seed powder and garam masala. Cook on high for 3 whistles or 5 minutes (whichever comes first). Release pressure.
  3. Mix in white vinegar and sugar and boil on medium heat for 1 min if there is excess liquid.
  4. Cool completely and store in a clean glass jar. Instant prawn pickle is ready to enjoy as a side with rice or pulao.

Notes

  • This pickle can be stored in the cabinet without refrigeration for up to a month or more if refrigerated.
  • Transfer the cooled pickle to a ceramic or a glass jar. Metals and plastic containers tend to react to the pickle and hence using them is not recommended.
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