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–+ servings

Instant Prawn Pickle | Chemmeen Achar

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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine Indian
Servings 5

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

Instructions
 

  • Marinate prawns with salt and turmeric powder for 5 - 10 mins. Squeeze out any remaining moisture.
  • 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.
  • Mix in white vinegar and sugar and boil on medium heat for 1 min if there is excess liquid.
  • 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.
Keyword kerala traditional food, OPOS recipes, prawns, pressure cooker recipes, sea food side dish, spicy dish
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