The very mention of Achar is drooling especially Chemmeen Achar. In Kerala, Achar or Pickle accompanies all meals. Pickles can be prepared from almost all fruits and vegetables. The lip smacking spicy Prawn Pickle or Chemmeen Achar is one such favorite that goes well with any dish. Chemmeen Achar is unique in taste, color and appeal. Chemmeen of small sizes are apt for pickles. You can store Chemmeen Achar for weeks if properly prepared and stored in air tight containers. You can discover a well illustrated Chemmeen Achar dish here.
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Prawns(medium sized) - 1 kg
- garlic - 3/4 th
- Ginger(sliced) - 1/4 th
- Green chillies(slit) -
- Gingelly oil(As reqd) -
- Salt(As reqd) -
- Chilly powder(As reqd) -
- Vinegar(Little) -
Ingredients
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Instructions
- Heat oil in a pan or a kadai.
- Fry garlic lightly in it and set aside.
- Fry prawns and keep it aside.
- :- You can deep fry it, if you want to keep it for a long time.
- Fry some green chillies in the same oil.
- Mix together required chilly powder and vinegar to a paste and fry this in the remaining oil.
- Add all the above fried ingredients into this and mix well.
- Allow Chemmeen Achar to cool.
- :- If you want more gravy, add cooled boiled water.
- :- Store Chemmeen Achar in bottles.
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