Kerala Style Chemmeen Achar | Prawn Pickle Recipe | Pickle Recipe | The Indus Valley

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Kerala Style Prawn #pickle 🦐
Ingredients:
500 grams prawns, cleaned and deveined
1 cup ginger-garlic paste
1 cup vinegar
1 cup mustard oil
2 tablespoons red chili powder
1 tablespoon turmeric powder
2 tablespoons fenugreek seeds (methi)
1 tablespoon mustard seeds
Salt to taste
Curry leaves
Green chilies (optional)
1 cup chopped shallots
1 cup chopped garlic
1/2 cup chopped ginger
1/2 cup chopped green mango (optional)
Instructions:
Marinate the prawns with ginger-garlic paste, vinegar, red chili powder, turmeric powder, and salt. Let it sit for about 30 minutes.
Heat mustard oil in a pan until it starts smoking. Remove it from heat and let it cool to room temperature.
Heat a separate pan and dry roast fenugreek seeds and mustard seeds until they release their aroma. Grind them into a fine powder.
In the same pan, add a little mustard oil and sauté chopped shallots, garlic, and ginger until they turn golden brown.
Add the marinated prawns to the pan and cook until they are half done.
Add the ground fenugreek and mustard seeds powder to the prawns along with curry leaves and green chilies. Stir well.
Add chopped green mango (if using) and cook for another few minutes until the prawns are fully cooked and the mangoes soften slightly.
Adjust salt and spice according to your taste. Let the pickle cool down completely.
Transfer the Chemmeen Achar to a clean, dry jar. Pour the remaining mustard oil over the pickle until the prawns are completely submerged.
Close the jar tightly and store it in a cool, dry place for at least a week before consuming. The flavors will mature over time, making it more delicious.
Enjoy your homemade Chemmeen Achar with steamed rice or roti!
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